Lemon cake is popular with young and old alike. It is a classic for a reason: your guests will love the refreshing citrus flavour and the succulent buttery taste. Using butter instead of margarine in a sponge cake makes all the difference – you will be delighted by the wonderful naturally rich flavour. A refreshing classic for any time of the day, lemon cake goes well with both tea or coffee.
Lemon Cake is a classic and popular with young and old. Your guests will love the juicy flavour and succulent texture.
Crack eggs open into a bowl. Wash lemon with hot water and grate the zest. Sift together flour, cornstarch and baking powder. Line a loaf tin with parchment paper. Make icing stirring together lemon juice and icing sugar.
The Cake Batter
Beat together Oldenburger Butter, sugar, vanilla bean pod and grated lemon zest until fluffy. Mix in the flour mixture, then slowly and alternately stir in eggs and flour mix.
Baking the Cake
Pour batter in the lined loaf tin. Bake the cake for 40-50 minutes at 160°C in a convection oven. After 15 minutes, score the cake lightly.
Remove cake from the oven, leave to cool on a cooling rack. Once the cake has cooled, spread the icing, covering the sides as well.
The Final Touch
Grate some lemon zest on top of the cake, cut in thick slices and serve.