Lemon cake

Lemon brings freshness to both cooking and baking. If you've been looking for the perfect lemon cake recipe, here it is!

The cake, with a slightly crispy lemon juice/sugar topping, will immediately take your breath away, but this cake also works great with other fillings and toppings...you can fill and frost the cake any way you like...let your imagination fly!

LEMON CAKE

for 6 people

170g butter, melted
170 g wheat flour
1 1/2 teaspoons baking powder
salt
2 organic eggs
170 g sugar
1 organic lemon zest grated and juice

On top of the finished cake:
50 g sugar
1 lemon juice

Preheat the oven to 180 C. Lightly oil the pan. Cut separate pieces of baking paper to line the bottom and sides of the pan. Mix the baking powder with the wheat flour.

Whisk the eggs and sugar until fluffy, about 5 minutes. Stir in the melted butter, lemon zest, lemon juice and gently turn the flour into the dough. Bake in the oven for 30 minutes.

Mix together the ingredients for the icing. Remove the cake from the oven, poke holes in the hot cake with a cocktail stick and pour the icing evenly over the top of the cake. Let the cake cool in the pan and serve.

Tip! If you want to decorate the cake with thin slices of lemon, place thin slices of one lemon, 150g sugar, 80 ml water into a sauce pan. Cook on low heat for 5 minutes. Add the juice of one lemon and leave to stand for 10 minutes. Use the lemon slices to decorate the cake and use the remaining liquid and mineral water to make a lovely lemonade!