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Lemon Cake

Category: Dessert
Difficulty/Costs: medium / moderate
Number of people: 20
Ingredients:
  • 560 g flour
  • 400 g soft margarine/butter
  • 6 teaspoons baking powder
  • 6 tablespoons orange juice
  • 10 eggs
  • 22 tablespoons lemon juice
  • 120g cornflour
  • 4 tsp grated lemon rind
  • 200ml milk
  • 2 pinches of salt
  • 400 g sugar

For the topping:

  • 6 tablespoons lemon juice
  • 240g icing sugar
  • 4 tablespoons sugar pearls

Preparation:

To get a particularly creamy mass stir 400 g sugar, 400 g soft butter, 4 tsp lemon rind and 2 pinches of salt. If you are using a hand mixer, blend for at least 8 minutes.

While stirring add one egg every half minute. Sift the flour and starch in, and add 16 tbsp. of lemon juice and the milk.

For the dough, you will need 2 baking trays which hold about 2l each. First, grease them and then dust them with flour and put the dough in.

Pre-heat the oven to 175 ° C, put the cake on the second rack and bake for 40 – 50 minutes. When finished, allow the cake to cool down for 5 minutes before you lift it out of the tray. Make a few holes into the still hot cake and sprinkle with lemon juice and let cool down.

When cold top the cake with an icing of lemon juice and powder sugar.

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