glazed lemon loaf cake
(Percentage of daily recommendation)
| Calorie | 5,074 cal. | (242 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 249 g | (215 %) | ||
| Carbohydrates | 647 g | (431 %) | ||
| Sugar added | 374 g | (1,496 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 11.3 μg | (57 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 43.3 μg | (72 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 239 μg | (80 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 74.4 μg | (165 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,021 mg | (26 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 150.6 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 1,675 mg | |||
| Complete sugar | 387 g |
Ingredients
- For the pie:
- 2 organic lemons
- 150 grams Pastry flour
- 150 grams cornstarch
- 1 tsp Baking powder
- 5 eggs
- 225 grams sugar
- 250 grams butter
- softened butter (for the pan)
- soft breadcrumbs (for the pan)
- For the topping:
- 150 grams powdered sugar
- 4 Tbsps lemon juice
Preparation steps
Preheat the oven to 160°C (approximately 325°F). Grease the pan with the butter and sprinkle with bread crumbs.
Grate the lemon peel and squeeze out the juice. Mix the flour with the cornstarch and the baking powder in a bowl. Cut the butter into pieces and melt in a small pot. Remove from heat and let cool. Put the eggs and the sugar into a mixing bowl. Stir until foamy. Add the lemon juice and the grated lemon peel. Alternately stir the melted butter and the flour mixture into the egg mixture until a smooth paste forms. Place in the pan and smooth. Bake in the preheated oven until golden brown, about 1 hour or until a toothpick inserted in the center comes out clean.
Remove from the oven, let stand for a few minutes and remove from the pan to cool completely on a wire rack.
For the topping: Mix the powdered sugar with the lemon juice to create a thick glaze. Frost the cake and let it dry.