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🍰 Sandy Cake with Lemon Glaze

392 kcal · 30 min · 4 servings

Ingredients

• butter 180 g
• organic lemon 1 pc
• eggs 3 pc
• sugar 150 g
• salt pinch
• vanilla sugar 2 tsp
• almonds, ground 75 g
• wheat flour, type 405 90 g
• cornstarch 90 g
• baking powder 1 tsp
• powdered sugar 125 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Melt the butter in a pot over medium heat.
3. 3. Let the melted butter cool down.
4. 4. Wash the lemon thoroughly.
5. 5. Grate about one teaspoon of the lemon zest finely.
6. 6. Cut the lemon in half.
7. 7. Squeeze the juice from the half lemon.
8. 8. Add the eggs, sugar, salt, vanilla sugar, and lemon zest to a bowl.
9. 9. Beat the mixture with a hand mixer and whisk until creamy.
10. 10. Stir the cooled butter into the egg mixture.
11. 11. Gently fold in the almonds.
12. 12. Gently fold in the flour.
13. 13. Gently fold in the starch.
14. 14. Gently fold in the baking powder.
15. 15. Grease a loaf pan with a length of 25 centimeters.
16. 16. Pour the batter into the prepared pan.
17. 17. Smooth the surface of the batter.
18. 18. Bake the cake in the oven for about 50 to 55 minutes.
19. 19. Take the cake out of the oven when it is golden brown.
20. 20. Sift the powdered sugar into a bowl.
21. 21. Mix the powdered sugar with three tablespoons of lemon juice.
22. 22. Make sure the glaze is not too runny.
23. 23. Let the cake cool for about five minutes.
24. 24. Release the cake from the pan.
25. 25. Brush the still warm cake with the lemon glaze.
26. 26. Let the cake cool completely.

Nutrition per serving

• kcal: 392
• Protein: 7 g · Fett/Fat: 17 g · Carbs: 59 g