Bake inexpensively: You only need a few ingredients for juicy lemon cake
Created: 09/12/2022, 18:30
By: Maria Wendel
Lemon cake is quick to make and tastes good to everyone.
You can find out here how you can easily bake it with just a few inexpensive ingredients.
To bake delicious cakes, not everyone has to be a professional baker.
If you're more of a home cook type, I'm sure you like to stick to simple muffin and sheet cake recipes, right?
You can also impress guests with it.
For example, for a juicy lemon cake you only need a few ingredients, not much time in the kitchen - and the result is still very popular on the cake buffet.
The crowning glory is an icing sugar and lemon juice glaze that you put on the lukewarm cake so that it can absorb well.
Tip: Poke a few holes in the lemon cake with a skewer beforehand so that the glaze can spread evenly.
Do you like lemon cake?
You only need a few ingredients and this treat is on the table in no time at all.
© CTK Photo/Imago
Juicy lemon cake made from just a few ingredients
For the lemon cake:
2 organic lemons
200 grams of butter
150 grams of sugar
4 eggs
250 g flour
1 packet of baking powder
For the glaze:
250g powdered sugar
3-4 tbsp lemon juice
You will also need a loaf pan for the cake.
You can either grease them with butter or line them with baking paper - read here how easy it is to line a cake tin with stubborn baking paper.
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Cake recipe: How to bake the juicy lemon cake
Preheat the oven to 180 °C top/bottom heat or 160 °C circulating air.
Grate the zest from the lemons and squeeze the lemon halves so that you get about 8-9 tablespoons of juice.
You will need 5 tbsp juice for the batter and 3-4 tbsp for the glaze.
In a bowl, use a hand mixer to beat the butter, sugar, eggs and 5 tablespoons lemon juice.
In another bowl, whisk together the flour, grated lemon zest, and baking powder.
Now put the dry ingredients in the other bowl and mix everything with the hand mixer to a homogeneous mass.
Pour the batter into the prepared loaf pan and place in the hot oven.
Bake the lemon cake for about 30 minutes.
Then cover it with a piece of baking paper or aluminum foil and bake it for another 15 minutes.
Do the chopstick test to check if the dough is really baked through.
Take the cake out of the oven and let it cool down.
In the meantime, prepare the icing from powdered sugar and 3-4 tbsp lemon juice and spread it later on the lukewarm cake.
Then let it cool down completely and take it out of the mold - if you used baking paper, this is particularly easy.
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To serve, cut the juicy lemon cake into pieces.
It is enough for about twelve pieces.
Have fun baking and enjoy!
