🍰 Juicy Lemon Cake with Juice Holes

Name: Juicy Lemon Cake with Juice Holes
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g soft butter; 300 g sugar; 5 eggs; 1 tsp baking powder; 200 g flour; 100 g cornstarch; 3 lemons (juice); 3 tbsp sugar; 1 tbsp lemon zest (finely grated); butter (for the pan); lemon zest (for decoration); flowers (for decoration)

680 kcal · 30 min · 4 servings

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Ingredients

300 g soft butter
300 g sugar
5 eggs
1 tsp baking powder
200 g flour
100 g cornstarch
3 lemons (juice)
3 tbsp sugar
1 tbsp lemon zest (finely grated)
butter (for the pan)
lemon zest (for decoration)
flowers (for decoration)

Instructions

1. Beat the soft butter with the sugar and eggs using a mixer until the mixture becomes thick and golden yellow.
2. Mix the flour, baking powder, lemon zest, and cornstarch in a separate bowl.
3. Fold the flour mixture into the butter mixture until everything is evenly combined.
4. Grease a cake pan with a little butter.
5. Pour the batter into the prepared pan and smooth the surface.
6. Preheat the oven to 200 degrees Celsius.
7. Place the pan in the preheated oven and bake the cake for about 50 minutes.
8. Cover the cake with aluminum foil after half the baking time if it is getting too dark.
9. After baking, insert a wooden skewer into the center of the cake to check if it is done.
10. Remove the cake from the oven and let it cool in the pan for about 5 minutes.
11. Carefully release the cake from the pan and place it on a wire rack to cool completely.
12. Poke small holes deep into the cooled cake using a thin knitting needle.
13. Mix the lemon juice with 3 tablespoons of sugar.
14. Pour the lemon-sugar mixture carefully over the cake so that it flows into the holes.
15. Decorate the cake with lemon zest and edible flowers.

Nutrition per serving

kcal: 680
Protein: 8 g · Fett/Fat: 39 g · Carbs: 72 g