Lemon cake

Dear friends,

While reorganizing my recipes, I found one that I had proposed a few times in the summer of 2017 and then set aside. The recipe had been given to me by my niece who lives in Germany. I love Germany, its cities, and traditions. I enjoy participating in “Volksfest” events where music and beer rule! I adore their bread and pastries, and when I pass by a “Bäckerei,” I can’t help but go inside!

So, now you also know this little part of me! But let’s move on to this recipe that I have translated and prepared for Mother’s Day and my birthday. It’s quick to make and has a refreshing taste.

Method:

Beat the whole eggs with sugar until they become frothy. Add the softened butter and lemon zest, and mix. Now add the flour, baking powder, milk, and a pinch of salt. Mix well and pour the mixture into a springform pan (I used a 26 cm diameter pan). Place it in a preheated oven at 180°C for 25-30 minutes until golden brown. Meanwhile, prepare the syrup: in a small saucepan, combine the lemon juice and powdered sugar and simmer until thickened. Remove the cake from the oven and immediately prick it generously with a fork, then pour the lemon syrup over it. Allow it to cool before removing it from the pan. Dust with powdered sugar.

You can serve it as is or accompanied with strawberries or berries. If desired, you can flavor the syrup with fresh ginger or mint.

Lemon cake

Method:

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