Lemon Cake is crowned with extra lemon syrup and lemon glaze. An indispensable recipe for those who love the smell of dominant lemon and butter. Please try the lemon cake for weekend tea time. Maybe you can throw it in your bag as a small snack for workplace.
For best results; bake lemon cake 24 hours before and packed wrapped tightly with stretch film.
Choosing the right baking pan: For a visually appealing box cake, it also requires the right shape for the recipe. What material is the form is almost irrelevant when using baking paper. However, the baking time can vary. It is especially important to choose the right size . If the shape is too big, there is not enough heat on the formation and it does not form a nice “hump”. If the shape is too small, the mass can bake over the edge and it also forms no nice bright formation and “hump”. Therefore, I give the dimensions of the baking mold exactly, please compare your form with my information.
Cutting during the baking time: It is very important to take the box cake out of the oven shortly after about 15 minutes and cut it lengthwise in the middle with a knife dipped in liquid butter. This results in the characteristic of sand cake pudding and the cake bakes more evenly.
Watering with syrup: Watering with syrup makes a cake extra juicy , but also more delicate. In general, slightly more compact recipes (heavy sand doughs) are better, as the syrup loosens the cake a bit. Potions with syrup are also suitable for adding moisture and taste to a box cake that has already become somewhat dry . A rule is observed: Hot cakes with cold syrup and cold cakes with hot syrup soak.
Bergamot Oil: Drip 1-2 drops of bergamot oil into your syrup. It is nice if the taste is used in the full setting. Don’t overdo it for intense taste.
200 g whole egg, approx. 4 eggs
270 g sugar
115 g cream
215 g flour
5 g baking powder
fine abrasion of 4 organic lemons
1 g salt
90 g butter
80 g water
30 g lemon juice, freshly squeezed
40 g sugar
2 drops of bergamot oil on request
115 g powdered sugar
30 g lemon juice, freshly squeezed
- Prepare the baking pan and cut it to fit the baking tin. Rub the peel of 4 lemons finely. Sift flour with baking powder. Heat butter, it should be liquid but not hot. Have everything ready.
- If you want to soak the lemon cake: bring water, sugar and lemon juice to a boil and allow to cool.
- Preheat oven to 180 ° C.
- Warm the room-warm eggs and sugar in the food processor with the balloon whisk until medium in the cream until the sugar has completely dissolved and the mass has become lighter.
- Then add creme, lemon, salt and the flour with the baking powder and stir briefly until a homogeneous mass has formed. Finally, add the liquid butter and mix again to a homogeneous mass.
- Brush the baking dish with a little butter and line with the prepared baking paper. Evenly fill in the lemon cake mass and place in the preheated oven on a middle rack on a grid.
- After 15 minutes, remove the baking pan from the oven and, using a knife dipped in liquid butter, cut it once in half lengthwise through the dough. Put the pan back in the oven and bake for another 35 minutes. The total baking time is approx. 50 - 55 minutes. Do a rod test or better measure the core temperature.
- If the lemon cake tans too quickly during baking, then please cover with a little aluminum foil loosely.
- Remove the lemon cake from the oven and let it cool for 5 minutes in the mold. Lift with the baking paper from the baking tin and place on a cake grid and remove baking paper. Let the lemon cake cool down. Then best wrapped in cling film for 24 hours.
- If the lemon cake is to be soaked: Let the lemon cake cool for 10 minutes and spread the cold syrup evenly over the whole cake with a brush.
- Heat the oven to 200 ° C.
- Mix icing sugar with lemon juice and spread over a cake rack on the lemon cake and drain. Then put in the hot oven for about 2 - 3 minutes. Take the lemon cake out of the oven, let it cool for a short while and then sprinkle with lemon garnish before serving.