Refreshing lemon cake

Name: Refreshing lemon cake
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 250 g soft butter or margarine; 1 package Vanillin sugar; 150 g Sugar; 5 Eggs (size M); 1 untreated lemon; 1 package Baking Powder; 375 g Flour; 6 TABLESPOONS Milk; 125 g Icing sugar; 1 Protein (size S); 2 TABLESPOONS Lemon juice; 7-10 Tbsp red and yellow food colouring; 7-10 Tbsp Flour and fat; 3 Freezer bag

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

250 g soft butter or margarine
1 package Vanillin sugar
150 g Sugar
5 Eggs (size M)
1 untreated lemon
1 package Baking Powder
375 g Flour
6 TABLESPOONS Milk
125 g Icing sugar
1 Protein (size S)
2 TABLESPOONS Lemon juice
7-10 Tbsp red and yellow food colouring
7-10 Tbsp Flour and fat
3 Freezer bag

Directions

1
Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Wash and dry lemon and grate the peel. Halve lemon and squeeze. Stir juice and peel into the mixture.
2
Mix baking powder and flour and stir in alternately with the milk. Grease the oven pan (32 x 39 cm) and sprinkle with flour. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. In the meantime sieve icing sugar. Take the cake out of the oven and let it cool down. Beat the egg white until stiff and allow the icing sugar to trickle in. Add lemon juice. The icing should be viscous. Cut the icing in thirds.
3
Beat the egg white until stiff and allow the icing sugar to trickle in. Add lemon juice. The icing should be viscous. Cut the icing in thirds. Colour 1 part pink with food colouring and 1 part light yellow. Pour white, pink and yellow icing into a freezer bag and cut off a small corner. Decorate the cake with strips and small flowers
4
Waiting time approx. 1 hour