Delicious fresh lemon cake with lemon icing
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 ...
Servings: 1 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 ;-)
