This is my favourite lemon cake. It is wonderful light and fluffy and is made with a tart lemon icing.
4 people made this
Makes: 1 cake
250g unsalted butter
200g caster sugar
2 teaspoons vanilla sugar
200g plain flour
1 packet baking powder
1 pinch salt
1 lemon, zested and juiced
For the icing
3 tablespoons lemon juice
250g icing sugar
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 175 C / Gas 3-4. Lightly grease a loaf pan and sprinkle with flour.
Separate eggs and beat egg whites until very stiff. Place into the fridge.
In a second bowl cream butter and gradually add sugar and vanilla sugar. Stir in one egg after the other and mix well after each addition.
In another bowl sift flour, cornflour and baking powder and mix well. Stir in salt and lemon zest. Add flour mixture and 3 tablespoons lemon juice to the butter mixture. Carefully fold in egg whites and fill into the prepared loaf pan.
Bake until a wooden skewer inserted in the middle of the cake comes out clean, about 1 hour,
When cake is cooled, whisk together 3 tablespoons of lemon juice and icing sugar till smooth. Cover the cake with the icing and let it set before cutting.