Moist and Tender Lemon Cake
By: Adina Beck
Published: Tuesday, August 25, 2015 - 10:58pm

Ingredients




300 g/ 10.6 oz butter at room temperature
300 g/ 10.6 oz fine sugar
1 teaspoon vanilla extract
6 eggs (medium Europe, large US)
1 organic lemon
300 g/ 10.6 oz all-purpose flour
½ teaspoon baking powder
250 g/ 8.8 oz icing sugar
1 more lemon

Preparation

1 Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line a baking tray (30 x 40 cm/ 12 x 15 inch) with baking paper. 2 Place the soft butter in the bowl of the stand mixer and beat on medium speed until light and fluffy. Gradually add the sugar and continue beating for several minutes. 3 Add the eggs one at the time mixing very well before adding the next egg. Scrape the bottom and sides of the bowl a few times in between. 4 Add the zest of the lemon and 2 tablespoons lemon juice. 5 Mix together the flour and the baking powder and sieve over the butter-egg mixture. Incorporate carefully. 6 Pour the batter onto the prepared tray and bake for about 20 minutes. The cake should remain pale and still lightly moist inside. 7 For the glaze mix the icing sugar with enough lemon juice to obtain a spreadable paste. Spread this over the hot cake working quickly and distribute the sprinkles evenly on top.

About

My favorite lemon cake: soft, moist and just wonderful.