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- Lemon Cake with Glaze
Lemon Cake with Glaze
Ingredients
Step by step process
Preparing the batter
- 1
For the lemon cake, first cream the softened butter with the granulated sugar and vanilla sugar until pale and fluffy. Meanwhile, preheat the oven to 175 degrees Celsius and grease a 24-centimeter cake pan, which you can dust with a little flour.
- 2
Beat in the eggs one at a time, and only then grate the fine zest of two lemons into the batter. Add the squeezed juice as well, so the batter turns fresh, tender, and wonderfully fragrant.
TIP:Grate only the yellow zest from the lemon and discard the white pith. Cut the lemon in half and juice it into a bowl. To minimize splashing, use a fork and hold the half firmly while squeezing.
- 3
Mix the flour with the baking powder and a pinch of salt. Then fold the dry mixture into the butter mass in batches and stir only until combined, so the batter stays light and airy.
Baking and glazing
- 4
Pour the batter into the prepared pan, smooth the top with a spatula, and bake for 40 to 45 minutes. Check doneness with a skewer, which must come out dry. Let the baked cake rest in the pan for 10 minutes, and only then carefully turn it out onto a wire rack.
- 5
Whisk the powdered sugar for the glaze with the juice of one lemon into a smooth, slightly runny mixture without lumps. Adjust the ratio of sugar to juice depending on how thick you want the glaze.
- 6
Pour the glaze over the cooled cake so it drips nicely down the sides and forms a glossy layer. Let it set before slicing, so it holds its shape and shines beautifully.
More tips:
Spread the lemon glaze only onto a fully cooled cake, otherwise it slides off and soaks in. For a more intense flavor, add a pinch of grated lime zest to the batter as well.
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Topic: Czech Cuisine
