Lemon cake

Total time: 1hr 10m
Preparation Time: 30m

For 8 piece

Nutritional Information

Contains 604 Kcal, 7g Protein, 85g Carbohydrates, 26g Fat


  • Sponge mixture
  • 200 g sugar
  • 200 g butter, soft
  • 1 pinch salt
  • 4 eggs
  • 2 organic lemon, use grated zest and 2 tbsp of juice
  • 250 g white flour
  • 1 tsp baking powder
  • Icing
  • 4 tbsp lemon juice
  • 300 g icing sugar
  • Utensils
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

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  • Sponge mixture

    Place the butter in a bowl. Whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the lemon zest and juice. Mix the flour and baking powder, mix into the sponge mixture, transfer to the prepared tin.
  • To bake

    Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
  • Icing

    Whisk together the lemon juice and icing sugar. Spread the icing over the cake, leave to dry.

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