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In this post, I’ll show you a quick and easy recipe for a juicy and fluffy lemon cake with icing sugar.
Lemon cake always reminds me of my childhood, because it was usually always on cake buffets at children’s birthdays, sporting events or other school celebrations. Even if it is actually quite simple, it has always prevailed in my children’s hearts over chocolate cake, Danube wave or even Fanta cake. I liked it best when it was refreshingly sour and fluffy. Without cream, without anything – just lemon cake.
Today I created my own recipe for extra fluffy lemon cake that only requires a few ingredients but a lot of lemons. Whether in the box form or as a sheet cake, I am sure that this cake will still exist on every cake buffet today. Find other cake recipes here.
Nutritional Information per serving of lemon cake (1/15)
Calories: 295 – Protein: 5g – Fat: 16g – Carbs: 32g
Juicy Lemon Cake
- 6 eggs
- 200g sugar
- 300g flour
- 250g margarine
- 3 lemons
- 1x vanilla sugar
- 1x baking powder
- 250g powdered sugar
- Step 1 Preheat the oven to 180 degrees.
- Step 2 Beat the eggs with the sugar until frothy. Sift the flour and stir into the egg mixture together with the margarine, vanilla sugar and baking powder.
- Step 3 Grate and squeeze the lemons. Stir the zest into the batter and set aside the lemon juice for the glaze. Stir the dough well again and then pour it into a greased loaf pan. Bake at 180 degrees for approx. 50-60 minutes (stick test).
- Step 4 For the glaze, mix lemon juice and powdered sugar to a thick mixture. Take the baked cake out of the oven, remove it from the mold after a while to cool down and prick it several times with a stick. Then pour over the glaze so that the lemon cake stays nice and juicy.