Lemon Cake

For the lemon cake, beat butter and sugar for about 3-4 minutes until creamy. Add 1 pinch of salt, vanilla extract and the eggs gradually.

Slowly beat in eggs a little at a time (Important!). Grate the lemon zest into the batter. Then squeeze the lemon juice into the batter.

In an extra bowl, mix flour, cornstarch and the baking powder and gently stir into the batter. If necessary, you can add a little warm milk.

Spread the dough on a baking frame and bake in a preheated oven at 180 °C top/bottom heat for 25-30 minutes. Then let the cake cool completely. This can take up to 60 minutes.

For the icing, grate the zest of the lemon and squeeze out the juice. Mix everything with the powdered sugar and spread on the cake with a palette or knife.

Let the icing dry completely. If you like, you can decorate the cake with sugar writing.

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