Saturday, April 6, 2013

Super Juicy Lemon Cake

Hello everybody! I've been baking again. Yes, there are a lot of family birthdays in spring (me first, then my daughter, then my father-in-law, and then my husband. Plus, there's also one of my husband's uncles and his favorite aunt who have their birthdays these days).
The ingredients - I only use organic stuff
The super juicy lemon cake is probably the birthday cake in my family. Because the cake is so juicy and delightfully (sweet and) sour, it is a perfect dessert even after a heavy meal. Also, it's super easy and quick to make and you only need to most basic ingredients.

Prep Time: 15 min (max)
Bake Time: 60-65 mins (11-12" cake form // 28 - 30cm )


250g unsalted Butter (8.82oz), room temperature
250g Sugar (8.82oz)
4 Eggs
Lemon Zest from 2 organic Lemons, freshly grated
250g Flour (white) (8.82oz)
1 Tablespoon Baking Powder
Pinch of Salt
Fresh Juice of 5 Lemons
100g Powdered Sugar (3.5oz)

Make The Cake:

1) Butter a 11-12" cake from and preheat the oven to 350º F (= 180º C)
2) Beat the butter until it is soft and fluffy
3) Add the sugar and the eggs (either together or first the sugar, than the eggs) and beat until it is foamy
butter and sugar. Yum :)
4) Add the lemon zest (I use a grater, but you can also use a sharp knife)
5) Add flour, backing power and salt, and mix well
6) prepare the juice-powered sugar mix, for pouring over the still-warm cake (mix lemon juice and powdered sugar together well)

That's it! Put dough into cake form
 And don't forget to enjoy some of the dough!
Bake for approx. 60 minutes. Let the cake cool off for a little bit, then use a knitting needle and poke at least 10 holes into the cake. Pour the whole juice-powdered sugar mix over the warm cake! It takes a while to be soaked up.
Happy Birthday, dearest husband!