Moist Lemon Cake with Lemon Glaze

A moist lemon cake with fresh lemon zest and a sweet-tart lemon glaze that is sure to turn out well. Perfect for coffee and cake on Sunday.

By Charly · 6 servings · 75 minutes

Ingredients

• 3 Stück eggs
• 180 g sugar
• 1 Stück organic lemon (zest and juice)
• 180 g soft butter
• 200 g wheat flour
• 1 TL baking powder
• 1 Prise pinch of salt
• 100 ml milk
• 100 g powdered sugar

Method

1. Preheat the oven to 175 °C top and bottom heat and grease a loaf pan well or line it with baking paper.
2. Finely grate the zest of the lemon and squeeze out the juice, you will need it again shortly.
3. Cream the butter, sugar and lemon zest until fluffy, it's fine to take a few minutes until everything is nice and light.
4. Beat in the eggs one at a time, letting each one be well blended before adding the next.
5. Mix the flour, baking powder and the pinch of salt and fold the mixture into the butter mixture alternately with the milk. Don't stir for too long, otherwise the cake will become tough.
6. Spoon the batter into the pan, smooth the top and bake the cake for 45 to 50 minutes. It's best to do the toothpick test before you take it out.
7. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack.
8. Stir the powdered sugar with 2 to 3 tablespoons of lemon juice to a thick glaze and spread it over the lukewarm cake. It also tastes great if you sprinkle some zest on top.