Soft lemon cake (Print Version)
# Ingredients:
→ Cake
01 -
3 lemons
02 -
6 eggs
03 -
375g of soft butter
04 -
320g of sugar
05 -
375g of flour
06 -
1 packet of baking powder
07 -
A small pinch of salt
→ Icing
08 -
250g of powdered sugar
09 -
4-5 tablespoons of lemon juice
→ Topping
10 -
1 lemon
# Instructions:
01 -
Finely grate the lemon peel and squeeze the juice into a small bowl.
02 -
Preheat your oven to 200°C using the standard setting. Line a baking tray or a pastry frame with parchment paper.
03 -
Whip the butter and sugar until it’s smooth and creamy. Add the eggs one at a time, then pour in the flour, baking powder, salt, lemon juice, and zest. Stir everything together until your batter looks nice and even.
04 -
Spread the batter evenly on the prepared tray. Bake for about 18–20 minutes. To check if it’s done, stick a toothpick in the middle—if it comes out clean, it’s ready.
05 -
Place the baked cake on a cooling rack and let it cool fully. After that, carefully remove the parchment paper.
06 -
Blend the lemon juice with the powdered sugar. Adjust the mix until it’s thick enough to spread while still smooth.
07 -
Spread the icing across the cooled cake. Add lemon slices or bits on top if you like. Let it set before you slice and serve.
# Notes:
01 -
This lemon cake stays incredibly soft and fresh if kept in an airtight container for several days.
02 -
Feel free to add more or less lemon zest and juice depending on how tangy you want it to be.
03 -
A few drops (about 3–4) of lemon essential oil can make the flavor pop even more.