Christmas Lemon Cake
Description
It pairs perfectly with tea and coffee. The recipe is intended for a small pan, 20 cm in diameter. If you’re cooking for a larger group, use a bigger pan and double the amount of all ingredients. The cake rises a lot during baking, so fill the pan only halfway.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Separate the egg whites from the yolks. Chill the egg whites. Mix the yolks with sugar.
- 3
Step 3
Add the softened butter and mix.
- 4
Step 4
Add the flour.
- 5
Step 5
Remove the zest from the lemon. Squeeze the juice from half a lemon and add it to the dough together with the zest.
- 6
Step 6
Add vanilla sugar, turmeric, and baking powder. Knead the dough.
- 7
Step 7
Add salt to the chilled egg whites and beat them with a mixer. Fold the beaten egg whites into the batter and mix gently.
- 8
Step 8
Transfer the dough to a pan. Bake at 170‑180 °C for about 30 minutes.
- 9
Step 9
Prepare the glaze. Squeeze the juice from half a lemon and add powdered sugar to it. Stir. Cool the finished cake and cover it with the glaze.
- 10
Step 10
The cake can be complemented with strawberry jam before serving.