Lemon Cake with Orange Glaze

The preparation is so simple that even the biggest beginners will surely succeed.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 225 g Butter, unsalted

  • 225 g Powdered sugar

  • 4 pieces Egg, fresh

  • 225 g Wheat flour, white, multi-purpose

  • 2 teaspoons Baking powder

  • 1 piece Lemon, fresh, without shell

  • 4 spoon Alcohol, Liqueur, Crème de Menthe

  • 1 piece Orange, fresh

  • 85 g Powdered sugar

Steps

  1. Preheat the oven to 180 degrees Celsius. Line a small deep rectangular baking pan (8 x 21 cm) with baking paper. Thoroughly wash the lemon under running water and dry it with a kitchen towel. Finely grate the zest, then cut the lemon in half and squeeze the juice from one half.

  2. In a suitably large bowl, use an electric mixer to cream the softened butter and sugar. Then gradually (one after the other) mix in the eggs. Mix each egg for about 30 seconds. Finally, add the lemon zest.

  3. In another bowl, sift the flour and mix it with baking powder. First, mix 1/3 of the flour into the egg-butter mixture, then add the remaining flour in two parts. Pour the batter into the prepared baking pan and spread it evenly with a spatula (spoon) and smooth the top. Bake in the preheated oven for 45 to 50 minutes. The cake is done when the surface turns golden brown, and a toothpick inserted into the cake comes out clean.

  4. Remove the baked cake from the oven and let it cool in the pan for 10 minutes. In a small bowl, mix the lemon juice and liqueur. Remove the cake from the pan and transfer it to a plate. Poke the top of the cake in several places with a wooden skewer. Pour the prepared liquid over the cake.

  5. Finally, prepare the orange glaze. Thoroughly wash the orange under running water and dry it with a kitchen towel. Finely grate the zest, then squeeze out four tablespoons of juice. Sift the powdered sugar into a bowl and mix it smoothly with the orange juice. Pour the orange glaze over the still warm cake and sprinkle with the grated orange zest. Let it cool completely, allowing the glaze to set.

Nutrition Information (Per 100g)

  • Calories: 336.14 kcal
  • Fat: 16.3 g
    • Saturated Fat: 9.61 g
  • Carbohydrates: 40.55 g
    • Sugars: 25.83 g
  • Protein: 4.33 g
  • Fiber: 0.55 g

Advice

It is best to use organic citrus fruits whose peel is not treated with pesticides. If organic citrus fruits are not available, soak the fruits in hot water for a few minutes, then wipe them thoroughly to remove the wax, which contains toxins. Take the butter out of the refrigerator at least two hours before preparation to warm up and soften.