Ingredients:
350 g butter
350 g sugar
1 pck. vanilla sugar or pulp of a vanilla pod
6 eggs
350 g flour
3 teaspoons baking powder
2 lemons with edible peel
For the topping:
1 packet icing sugar
Preparation:
Grease the baking tray or cover it with suitable baking paper.
Grate the zest from the lemons and set aside. Squeeze the lemon juice into a small bowl.
Then mix the butter, sugar, vanilla sugar (or vanilla pulp), 6 eggs and the lemon zest with a hand mixer until the mixture is smooth and fluffy.
Now mix the flour with the baking powder and add this mixture to the butter mixture while stirring. Finally, stir 1 to 2 teaspoons of the lemon juice into the batter (I always do a taste test to see if the cake is lemony enough – but please also remember that the flavour of the lemon zest also develops during baking in the oven).
Now spread the mixture onto the prepared baking tray and bake the cake at 180°C convection oven for approx. 15-20 minutes. To be on the safe side, check after about 15 minutes to see if the cake is already golden brown and firm. If you leave it in the oven too long, it will be too dry.
When the cake is done, take it out of the oven and let it cool. Only then can you put the topping on the cake.
For the topping, fill a packet of icing sugar into a bowl and add only 2-3 teaspoons of lemon juice at first. Now carefully mix the two together with a whisk. If the icing sugar is still too lumpy, add the lemon juice spoon by spoon until you have an even, not too liquid mixture. The liquid should be a little more than the consistency of liquid glue, so that it can be easily spread over the cooled cake.
Again, wait until everything has hardened. Then the cake is ready and you can enjoy it.
Personally, I sometimes decorate the cake with chocolate lettering or similar cake decorations.
My children love this cake and it is always a hit.
We hope you enjoy nibbling on it 🙂
Preparation time: approx. 20 minutes
Baking time: approx. 15-20 minutes
Oven temperature:
fan oven: 180 C°
Top/bottom heat: 200 C°