Very juicy lemon cake
Time
Preparation time: 15 min.
Cooking or baking time: 45 min.
Total preparation time: 60 min.
The recipe for this deliciously loose and super-juicy lemon cake is an old family recipe that I took from my mom.
It's a very simple, quick recipe, and the good thing about it is that you can use it for a Gugelhupf or a pie dish.
ingredients
- 250 g soft butter
- 200 g of sugar
- 5 eggs
- 3 tbsp rum (as you like!)
- 150 g wheat flour
- 150 g of cornstarch
- ½ pck of baking soda
- 1 pinch of salt
- Juice of 2-3 untreated lemons
- 150 g of powdered sugar
The preparation is very fast
- Preheat the oven to 180 degrees (top / bottom heat.
- The soft butter with the hand mixer stir creamy.
- Add the sugar and eggs alternately and continue stirring until the sugar has dissolved and the mass is frothy.
- Then stir in the rum.
- Mix the flour with the cornstarch, baking powder and a pinch of salt and add them alternately with about 30 ml of lemon juice to the dough and stir well.
- Put the dough in a greased baking pan or baking paper.
- Bake the cake on a bottom rail in the preheated oven for about 40 to 50 minutes (make a chopstick test!).
- Then remove and let the cake cool in the mold first.
- Make holes in the cake with a thicker knitting needle or a wooden stick.
- Mix the remaining lemon juice with 100 g of powdered sugar, soak the cake with it and let it cool in the mold (preferably over night).
- Remove the cake from the mold and dust it with the remaining icing sugar.
tip
I can highly recommend to bake the cake the day before, then he can pull through properly overnight and is even juicier!
Have fun baking and enjoying! Buy now 
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