Intro


14. Juli 2016

LEMON CAKE

This refreshing tea time cake is ideal for hot summer days!




It has a spongy character with a deliciously lemon-y taste. The fluffiness derives from the bubbly water which you add to the dough. 

You can make this in advance since it is even better the second day.



INGREDIENTS:

300 grams of flour

1 packet of baking powder

250 grams of sugar

2 tsp of home made vanilla sugar

a good pinch of salt

4 large ! eggs 

150 grams of oil , preferably sunflower oil

150 grams of bubbly water

15 grams of lemon juice

 1 bottle of lemon flavor extract

For the icing:

150 grams of powder sugar

2 tbsp of lemon juice


INSTRUCTIONS:

1. PREHEAT THE OVEN TO 170 ˚ Celsius or   340 FAHRENHEIT


2.  PUT

300 grams flour

1 packet of baking powder

250 grams of sugar

2 tsp of homemade vanilla sugar

a good pinch of salt into the TM bowl and

MIX FOR 10 SECS ON SPEED 5


3. ADD 

4 large eggs

150 grams of oil

150 grams of bubbly water

15 grams of lemon juice

a bottle of lemon flavor extract

BLEND ON SPEED 4 FOR 2 MINUTES.

Stop after 30 seconds or so to scrape down the sides of the bowl!!!


4. Pour into a greased loaf tin.                                                                                     Bake at 170 ˚C  or 340 Fahrenheit for about 50 minutes on the first shelf or until a skewer which you insert comes out clean. The cake will have a deep golden brown color.

Allow to cool 10 minutes in the tin and then turn out onto a wire rack.


5. For the icing sift 150 grams of powder sugar into a bowl.  Add 2 tbsp of lemon juice and stir until smooth. Use toothpick or skewer to make holes on top of cake. Then drizzle the icing over the cake.