quite some time is the lemon cake from Rose Bakery, which has been blogged already at Fool for Food on my Nachbackliste. Although the last entry already a dry cake was dedicated to me today was kind of lemon cake. Fits so well on this wrench weather where you would like to crumble with tea and cakes on the couch a little to sink into a browse. Since the Dr. and I are greedy, but still not enough to destroy a whole cake for two, I halved the recipe and baked in a small form. Who the original recipe would have a 24 cm loaf pan, place it here .
lemon cake from Rose Bakery
125 g soft butter
100 g sugar
2 eggs
juice of half a lemon
grated rind of 1 lemon
1 / 2 teaspoon baking powder
1 / 4 teaspoon salt
25 g ground almonds
140
g flour For the glaze: juice of half a lemon
50-100 g icing sugar
second A small loaf pan (16 cm or even smaller) with butter and line bottom with parchment paper.
third The sugar with the soft butter until creamy. Gradually fold in the eggs and mix well. Stir in the lemon juice and the shell.
4th The dry ingredients (flour, almonds, salt and baking powder) and pour in the wet.
5th Pour the mixture into the baking tin and bake for 40-45 minutes. Always check with the rod sample, if the cake is cooked.
6th The finished cake to cool in the mold and cover with the glaze of lemon juice and powdered sugar.
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