🥤 Juicy Lemon Cake

Name: Juicy Lemon Cake
Total time: 90 min
Yield: 4 servings
Ingredients: 250 g butter, softened; 200 g powdered sugar; to taste organic lemon(s) (zested peel, approx. 2 - 3 lemons); 5 egg yolks; 5 egg whites; 50 g sugar; 200 g flour; 1 tsp baking powder; 50 g cornstarch; fat for the pan; sugar (for the pan); lemon juice (see dough ingredients); 50 g powdered sugar; 2 tbsp lemon juice (already set aside); 100 g powdered sugar

418 kcal · 90 min · 4 servings

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Ingredients

250 g butter, softened
200 g powdered sugar
to taste organic lemon(s) (zested peel, approx. 2 - 3 lemons)
5 egg yolks
5 egg whites
50 g sugar
200 g flour
1 tsp baking powder
50 g cornstarch
fat for the pan
sugar (for the pan)
lemon juice (see dough ingredients)
50 g powdered sugar
2 tbsp lemon juice (already set aside)
100 g powdered sugar

Instructions

1. Preheat the oven to 170 degrees Celsius using top and bottom heat.
2. Grease a 24-centimeter long loaf pan well with fat.
3. Coat the greased pan with sugar.
4. Beat soft butter, powdered sugar, and the grated lemon zest with a hand mixer or food processor until the mixture is creamy.
5. Gradually add the egg yolks and beat until the mass is thick and foamy.
6. Whip the egg whites until stiff, streaming in 50 grams of sugar while doing so.
7. Continue whipping until the whites are firm and glossy.
8. Mix flour, baking powder, and cornstarch with one-third of the egg whites into the batter.
9. Gently fold in the remaining egg whites until evenly combined.
10. Pour the batter into the prepared loaf pan.
11. Bake the cake in the hot oven on the lower rack for just under one hour.
12. Let the cake cool slightly in the pan.
13. Squeeze the grated lemons.
14. Reserve two tablespoons of juice.
15. Mix the remaining juice with 50 grams of powdered sugar.
16. Poke holes into the warm cake with a skewer.
17. Drizzle the lemon-sugar mixture into these openings.
18. Continue until the cake is well soaked.
19. Mix the remaining powdered sugar with the reserved lemon juice.
20. Add enough water to create a smooth, glossy glaze.
21. Pour this glaze over the cake.
22. The juicy lemon cake tastes best when eaten one day after baking, as it will have fully absorbed the flavors.
23. If you are not eating the cake all at once, wrap it well in aluminum foil to keep it moist.

Nutrition per serving

kcal: 418
Protein: 7 g · Fett/Fat: 23 g · Carbs: 52 g