Especially on hot days, our cakes can’t be fruity enough – don’t you agree? Well, our lemon cake from the tin is really perfect. Fruity, sweet and incredibly juicy – that’s how a summer cake should be!
In this recipe we opted for a simple decoration made of icing, lemon slices and a little mint. In fact, you can really blow off steam when it comes to decorating this cake. Work with chocolate lenses or with so-called sugar script. The classic sheet cake also cuts a fine figure as a culinary star at a birthday party.
lemon and cake? An unbeatable team. We have put together a few more recipe ideas for you:
Of course, apple pies are always a good idea. In the video you will learn step by step how to prepare a version with sour cream:
Lemon cake from the tin: outrageously juicy and fruity!
Fruity, juicy and sweet: our lemon cake from the tin leaves nothing to be desired!
For the dough:
First preheat the oven to 160 degrees. Break soft butter into small pieces and cream together with the sugar in a mixing bowl. A white cream should form. If so, gradually add the eggs and mix.
Now sift the flour into another bowl. Mix in baking powder and a pinch of salt. Fold everything into the butter-sugar-egg mixture until a smooth batter forms.
Rinse the organic lemons with warm water. Grate the peel and add to the dough – along with the juice of one lemon. The juice of the other lemon will be used later. Mix the dough well again.
Line a baking sheet (approx. 42 x 29 cm) with baking paper and spread the dough on it. Smooth the surface and put everything in the oven on the middle shelf. Bake for 25 to 30 minutes – just do a skewer. When no more dough sticks to the stick, the cake can be taken out of the oven. Let cool well.
When the cake has cooled, the frosting can be prepared. To do this, sift the icing sugar into a bowl and mix with 6 tablespoons of fresh lemon juice. Once you have a smooth, lump-free frosting, spread it over the cake and smooth it down. Garnish the cake with fresh lemon slices and mint leaves as you like – done!