RECIPE – LEMON CAKE

INGREDIENTS

5 eggs
150 (g) sugar
250 g butter or Organic spreadable
350 g white flour (for gluten free Blue Finax)
1 Pinch salt
3 teaspoon vanilla sugar, or vanilla extract
2 TSP baking soda
Finely grated to be from 2-3 small organic lemons
1 DL fresh squeezed lemon juice (equivalent to approximately 3 small lemons)

GLAZE
3 tablespoons freshly squeezed lemon juice
Finrevet must be from 2-3 small organic lemons
CA 4 part of powdered sugar

APPROACH

• Turn on the oven to 175 ° c
• Whip eggs and sugar
• Put butter in
• Mix the dry ingredients, flour, baking soda, vanniljesukker, lemon peel and pour them in butter, eggs and sugar
• Pour the lemon juice and whisk in
• Butter a square springform (or round if you want it to look like the lemon Moon)
• Pour the batter into the mold
• Bake around 35 min at 175 ° c
• Test with a knitting pound that cake is enough, No dough stuck on the stick
• Behind the cake too long so it will not dry
• The cake is taken out of the mold and cooled on wire rack
• Butter glaze and garnish with extra grated lemon rind
• The cake cut into squares before before the glaze stiffens
• If you want to do “lemon moon cake” servers to just the round cakes and cuts both