Delicious fresh lemon cake with lemon icing

Name: Delicious fresh lemon cake with lemon icing
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 200 gr flour; 10 gr yeast (dry yeast); 150 gr sugar (I have used birch sugar); 8 gr vanilla sugar (1 little bag); 50 gr olive oil (neutral taste, not too strong); 125 gr gesmolten boter; 85 gr lemon juice (about 2 medium sized lemons); 3 eggs; 1 tspoon baking soda; zest of 1 lemon; 125 gr icing sugar; 2 tblspoon lemon juice; 1 lemon (to decorate); mint leaves (to decorate)

The best lemon cake ever … Lemons are indispensable in Mediterranean cuisine and if you can also pick them from your own trees, everything will be even better …

5 van 3 Stemmen

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert

Cuisine Own recipe

Servings cake

Equipment

handmixer
oven
kitchen scale

Ingredients

200 gr flour
10 gr yeast dry yeast
150 gr sugar I have used birch sugar
8 gr vanilla sugar 1 little bag
50 gr olive oil neutral taste, not too strong
125 gr gesmolten boter
85 gr lemon juice about 2 medium sized lemons
3 eggs
1 tspoon baking soda
zest of 1 lemon

the icing

125 gr icing sugar
2 tblspoon lemon juice
1 lemon to decorate
mint leaves to decorate

Instructions

Heat the oven to 170º
First we mix all the dry ingredients such as the flour, sugar, yeast, baking soda, salt and vanilla sugar.
Melt the butter over low heat. Don't let it get too hot, just melt.
Beat the eggs with the hand mixer. Then mix them with the oil, melted butter, lemon juice and zest.
Add this mixture to the dry ingredients and mix well.
Spread a baking pan with oil or butter and pour in the dough. Make sure the dough is not higher than +/- 1.5 cm below the edge because the cake will rise during baking. Place in the preheated oven and bake for 40 – 45 minutes at 170º. Then check with a skewer whether the cake is done inside. (It is fully baked when no dough sticks to the skewer) Let it cool down.

Making the icing

Put a small pan on a low heat and add the lemon juice and sugar. Mix well until you have a homogeneous, slightly liquid syrup. Pour this over the cooled cake.
As an extra decoration I baked and sugared fine slices of lemon so that they caramelize a little. Extra mint leaves provide a fresh green touch.

Notes

I have already baked a lot of lemon cakes and so several recipes have already preceded. But this one has a nice intense taste and the lemon icing together with the mint provide a fresh touch. Usually I make it on a Sunday morning and by Monday it is completely gone … He seems to evaporate 😉

Keyword lemon cake, lemon icing

Tried this recipe?Let us know how it was!

Foodblog
by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

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