Citrus cake

  • 250 g Butter or margarine
  • 200 g Sugar
  • 4 Eggs (Size M)
  • 200 g flour
  • 100 g Starch
  • 1 1/2 TL Baking powder
  • 1 Pinch Salt
  • Bowl of 1untreated lemon
  • 6 EL lemon juice
  • 250 g Icing sugar
  • 4-5 EL Lemon cello liqueur
  • a few drops of yellow food coloring
  • sugared lemon wedges
  • sth. Breadcrumbs
75 minutes
light
1.
Mix the fat and sugar with the whisk of the hand mixer until foamy. Stir in eggs one at a time. Mix in flour, starch, baking powder, salt and lemon zest and stir in. Add 2 tablespoons of lemon juice and stir in as well. Batter inFill a greased loaf tin (25 cm long) sprinkled with breadcrumbs and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 60-65 minutes. Let cool down a little, fall out of the mold and let cool down. Mix together powdered sugar, remaining lemon juice, liqueur and yellow food coloring. Spread the topping on the cake and let it dry. Garnish with sugared lemon wedges and serve on a cake plate. Makes around 16 pieces
2.
Waiting time approx. 1 hour
1 Portion approx.:
  • 330 kcal
  • 1380 kJ
  • 3 g protein
  • 15 g fat
  • 43 g carbohydrates

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