Added by maddimouse | Sun 16 Aug 2009 @ 10:07
Lemon cakes are great, especially in the summer. This one is one of the easiest to make that I know. There is a trick to get a real fluffily cake that I have learned from a pastry chef many years ago, and it always works. Just read the method and you´ll see! Might take some time to do it this way, but the result is defo worth it. If you want the cake to taste even more lemon-ny, add the zests of an organic lemon.
for the dough:
180 g butter
175 g sugar
little pinch of salt
175 g flour
15 g baking powder
juice of two small lemons
for the icing
one small lemon
100 g powder sugar
Preheat the oven to 160°C and place a oven proof bowl with the butter in it so it does melt.
Prepare all the other ingredients in the meantime. As soon as the butter has melted, place the bowl in the sink that you´ve filled with cold water to cool the butter down to room temperature.
Beat the eggs, sugar and salt until they´ve formed a smooth mass, almost like thick foam. The sugar shoud have completely dissolved by then.
Take some of the melted butter to butter the baking-tin. It should have the size of about half a baking tray.
Carefully add the melt butter and the lemon juice to the eggs, then the flour which is mixed with the baking powder. Mix it all with a whisk or a wooden spoon, it defo has to be manual, not with a food processor or a handmixer!
Pour the dough into the baking-tin and place it in the oven for about 25 to 30 minutes. Start to check on the cake from about 20 minutes, using a wooden toothpick. Quickly stick it into the cake down to the bottom and check on it. As soon as it doesn´t feel sticky anymore the cake is done.
Take the cake out of the oven and let it cool down until it´s almost reached room-temperature. Prepare the icing by mixing the sieved powder sugar and the juice of the lemon. Coat the cake with the icing and wait until it´s set.
Serve in little pieces.