Lemon Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 235 kcal | (11 %) | ||
| Protein | 3.9 g | (4 %) | ||
| Fat | 13.9 g | (12 %) | ||
| Carbohydrates | 23 g | (15 %) |
Ingredients
- For the dough
- 200 grams softened Margarine
- 200 grams sugar
- 1 packet Vanilla sugar
- 3 drops Lemon extract
- 4 medium-sized eggs
- 175 grams Pastry flour
- 1 tsp Baking powder
- 50 grams chopped almonds
- For decorating
- 4 lemons
- For the topping
- 1 cup (125 g) Double cream
- 2 medium-sized eggs
- 75 grams sugar
- 1 packet Vanilla sugar
- 20 grams cornstarch
- also
- sugar (to sprinkle)
Kitchen utensils
Preparation steps
For the dough, mix margarine until creamy with a hand mixer, then gradually mix in sugar, vanilla, lemon extract and eggs. Sift flour and baking powder through a sieve and mix into dough. Fold in almonds. Spread dough in a baking sheet lined with parchment paper. Fold strips of aluminum foil and place over edges of pan to prevent overbrowning.
With a sharp knife, peel lemon and cut into slices. Arrange lemon slices on dough. Mix double cream, eggs, sugar, vanilla sugar and cornstarch in a bowl. Pour mixture over dough and lemon slices. Bake in preheated oven at 170°C (fan: 150°C, gas mark 1-2) (approximately 340°F), 45 minutes.
Remove cake from oven and immediately sprinkle with a little sugar. Let cool. To serve, cut into pieces and arrange on dessert plates.
