Lemon cake

I use both lemon zest and lemon juice in the lemon cake, which gives a really good and juicy lemon taste in the cake. The recipe is enough for 10-12 people.

First comes the recipe for the cake, then you have the frosting a little further down.

Lemon cake ingredients

  • Zest of 2 scrubbed organic lemons
  • 200 grams of room temperatured butter
  • 4 medium-sized eggs
  • 4 dl caster sugar
  • 5 dl wheat flour
  • 4 teaspoons baking powder
  • 1.5 teaspoons vanilla sugar
  • 2 tablespoons milk
  • 4 tablespoons freshly squeezed lemon
  • Breadcrumbs and butter for the springform


  1. Set the oven to 200 C.
  2. Butter a springform and add the breadcrumbs.
  3. Mix butter and sugar.
  4. Add the eggs and beat well.
  5. Then mix in vanilla sugar, the finely grated lemon zest, flour and baking powder and mix well.
  6. Add the freshly squeezed lemon juice, mix everything really well!
  7. Bake for about 40 minutes. Feel with a baking stick in the middle that the cake ready-baked. (It should come up clean)
  8. Remove and allow to cool while making the frosting.

Lemon frosting ingredients

  1. 750 grams of icing sugar
  2. 150 grams of room temperatured butter
  3. 1.5 teaspoons vanilla sugar
  4. About 0.6 dl freshly squeezed lemon juice
  5. Zest from 3 lemons to decorate the cake with


  1. Mix the soft butter, icing sugar and vanilla sugar in a bowl. Keep in mind that the butter must be soft or you will get vanilla sugar all over you!
  2. Add the lemon juice while whisking, a little at a time.
  3. Whisk on high speed for about 5 minutes to get a nice and fluffy frosting. The longer the better. If it becomes too loose, pour in more icing sugar. If it is too hard then more lemon juice.
  4. Decorate the cake. The cake must have cooled down before you decorate it. If your in a rush, put the cake in the fridge for some minutes.
  5. Sprinkle with lemon zest.

By Malin Nordblom

Instagram @fabfoodieswede

Mail fabfoodieswede@hotmail.com


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