Lemon Cake

For the lemon cake, first sift Fini’s Feinstes flour and baking powder. Separate the eggs. Butter the loaf pan and sprinkle with flour. Preheat oven to 150 °C (top/bottom heat).

Beat powdered sugar, vanilla sugar, salt, lemon zest and egg yolks until foamy. Stir in crème fraîche and lemon juice (approx. 75 ml) and alternately stir in flour mixed with baking powder and melted butter.

Beat the egg whites well, add the fine crystal sugar and beat until creamy. Then fold into the yolk mixture.

Pour the mixture into the prepared baking pan, smooth it out and bake in the preheated oven on the lowest rack for about 1 hour (test with chopsticks).

For the glaze, sift confectioners’ sugar and stir with lemon juice until smooth. If desired, color with red food coloring and coat the cooled lemon cake with it.

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