Lemon cake

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Preparation

200 g butter, soft
200 g sugar
1 pinch of salt
4 eggs
1 lemon, unwaxed, zest
200 g white flour
2 tsp baking powder
Line the cake tin with baking paper or grease it with butter.
(Pre-)heat cooking space to 160°C with Hot air
Beat the butter, sugar and salt until light and fluffy. Add the eggs and continue to beat until the mixture has a creamy consistency. Add the lemon zest.
Mix the flour and baking powder together and fold into the mixture.
Turn the mixture into the prepared tin. Put the cake tin on the wire shelf in the preheated cooking space. Bake.
Put the pastry in
Hot air 160°C for 1 Hrs
Allow the cake to cool slightly before turning it out of the tin. Leave to cool down completely.
  • Wire shelf
  • Cake tin, 25–28 cm long
Quantity Ingredient
4 eggs
200 g sugar
1 lemon
2 tsp baking powder
1 pinch of salt
200 g butter
200 g white flour

Customer reviews (1)

  • Christine V.

    Customer review in Dutch

    Cake

    3 January 2020

    Te variëren als vanille-, chocolade-, appel-, ...-cakes !

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