Lemon Cake Recipe better way than a fresh lemon cake. Beautifully light and exceptionally tasty. Good and Perfect for your breakfast.

Ingredients:

1 loaf pan (about 25 × 11 cm)

Sponge

3 untreated lemons

200 g of room temperature butter

165 g granulated sugar

Bourbon 1 teaspoon vanilla sugar

1 pinch salt

5 eggs (size M)

100 g flour

150 g cornstarch

10 g baking powder

Glaze

200 g icing sugar

also

Butter and flour for the mold

Method:

1. Preheat the oven to 180 ° F. Top and bottom heat. The Dish with butter and dust with flour, excess Flour, tap off.

2. Wash the lemons with hot water, wipe dry rasp and only the yellow of the bowl with a kitchen grater. Subsequently, 2 lemons and juice for the glaze set aside.

3. Butter, sugar, vanilla sugar, lemon zest and salt in a Bowl with a hand mixer or food processor foamy. Gradually stir in the eggs. Flour, cornstarch and baking powder, plus seven Stir.

4. Divide the dough into the prepared pan. Bake in preheated oven bake on one of the lower tracks 10 minutes. Then the dough with a wet knife longitudinally from edge to edge cut, the cake is nice and smooth. More Bake 30-35 minutes, and as described in the basic recipe Check with a skewer, if the dough is cooked.

5. The cake out onto a wire rack to let anything stand Remove the mold and cool the cake completely.

6. For the glaze the Sift powdered sugar and the lemon juice stir until smooth, maybe even add 1 tablespoon water. The cake from the center, and drizzle the glaze with a pastry brush to elapse.