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
INSTRUCTIONS
- Set the oven to 200 C.
- Butter a springform and add the breadcrumbs.
- Mix butter and sugar.
- Add the eggs and beat well.
- Then mix in vanilla sugar, the finely grated lemon zest, flour and baking powder and mix well.
- Add the freshly squeezed lemon juice, mix everything really well!
- Bake for about 40 minutes. Feel with a baking stick in the middle that the cake ready-baked. (It should come up clean)
- Remove and allow to cool while making the frosting.
Lemon frosting ingredients
- 750 grams of icing sugar
- 150 grams of room temperatured butter
- 1.5 teaspoons vanilla sugar
- About 0.6 dl freshly squeezed lemon juice
- Zest from 3 lemons to decorate the cake with
Instructions
- 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!
- Add the lemon juice while whisking, a little at a time.
- 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.
- 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.
- Sprinkle with lemon zest.
By Malin Nordblom
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