Juicy lemon cake


150 g soft butter
150 g cane sugar

Mix together until foamy.

3 eggs

Blend one egg at a time into the sugar-butter.

40 ml lemon juice
zest of 1 lemon (organic)

Blend with the other ingredients.

1,5 tsp backing powder
150 g corn flour

Add dry ingredients to the lemon mass and blend to an even dough.
Fill dough into a buttered cake form.
Bake at 180°C in preheated oven for 30 minutes.
Let the cake cool and remove from cake form.

120 ml lemon juice
120 g confectioner sugar

Blend sugar and lemon juice together until sugar is completely dissolved.
Spread all of the juice over the cake.
Let the cake rest until the juice has sunken into the cake.
Decorate to your liking, i.e. with a lemony icing and edible flowers.


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