Lemon Cake
published by Me Mimi on May 15, 2009
The name says it all: a cake with lemon flavour! And it’s a piece of cake (it’s really easy to do). Because the lemon cake will be yellow, it’s a nice idea to eat it during Easter.
Ingredients
- 250 grams flour
- 200 grams cold butter (in small cubes)
- 150 grams icing sugar
- 5 eggs
- 3 lemons
Materials
- food processor
- saran wrap
- round cake mold (diameter circa 24 cm), oiled sides
- baking paper
- stuffing (e.g. dried pulses)
Method
- Use the food processor to mix the flour with 125 grams of butter, 100 grams of icing sugar and 1 egg. But if you prefer, you can also mix the dough with cold hands.
- Pack the dough in saran wrap and let it rest in the fridge for a quarter of an hour.
- Preheat the oven on 200 °C.
- While the oven is heating up, get the dough and divide it evenly in the cake mold (don’t forget the border). This will be the base of the cake.
- There, where the cake will be filled, put a piece of baking paper.
- Put the stuffing on the baking paper.
- Bake the base of the cake for 15 minutes in the preheated oven.
- Polish 1 lemon clean and grate this lemon’s peel.
- Squeeze all lemons.
- Smelt the rest of the butter.
- Whisk the eggs with the rest of the icing sugar, and mix the lemon juice and peel through it.
- Add the smelted butter to this mixture, and mix it.
- Get the cake mold out of the over, and remove the stuffing and baking paper.
- Put the mixture you’ve just been mixing into the cake.
- Put the cake back in the oven for another 30 minutes.
- Let the cake cool down.
This is it! Lemon cake is best served cold, so I recommend storing it in the fridgerator. Also, it’s nice to put some extra icing sugar on top of the baked cake. I hope you’ll enjoy your piece of cake! 
