We love anything lemony. What better recipe to brush up on, than a lovely, featherlight German Lemon Cake?
This cake recipe is my grandmother’s and I have baked it for years. So that makes this recipe definitely more than 55 years old!
Whip 4 eggs together with 250 gm sugar until foamy. Add the grated zest of 1 lemon, 125 gm flour, 125 gm corn flour and 2 tsp baking powder and mix well.
Melt 250 gm of butter and add to the batter (butter should be warm)
Bake at 175-180 degrees for 60 minutes.
Before icing, drizzle the juice of 1 lemon over the cake.
For icing: Mix 250 gm icing sugar with the juice of 1 lemon. Ice the cake with this. Or you may layer the cake with lemon-favoured butter icing too. Or with lemon curd.
By Birgitt Hardtke
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