Lemon Glass Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,268 cal. | (60 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 162 g | (108 %) | ||
| Sugar added | 94 g | (376 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 251 mg | (6 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 37.7 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 419 mg | |||
| Complete sugar | 97 g |
Ingredients
- For the batter
- soft butter (for the glass jars)
- soft breadcrumbs (for the glass jars)
- 2 organic lemons
- 150 grams Pastry flour
- 150 grams cornstarch
- 1 tsp Baking powder
- 250 grams butter
- 5 eggs
- 225 grams sugar
- For the icing
- 150 grams powdered sugar
- 3 Tbsps lemon juice
Preparation steps
For the batter: Preheat oven to 160°C (approximately 325°F). Grease glass jars and sprinkle with breadcrumbs.
Rinse lemons in hot water, pat dry, rub the peel and squeeze the juice. Mix flour with cornstarch and baking powder in a bowl. Melt butter in a small saucepan. Break eggs into a mixing bowl and beat until fluffy with an electric mixer. Add sugar, lemon juice and zest. Alternately, add melted butter and flour mixture and stir into the mixture until a supple, smooth batter is formed. Pour batter into the glasses and bake until golden brown for about 40 minutes in the oven (test doneness with a toothpick).
Remove from oven and let cool.
For the icing: Mix powdered sugar with lemon juice until thick and coat the top of the cakes. Allow to dry and serve.
