Summer Lemon Cake
I pulled this recipe from a local Swiss cookbook, which means the origin is Swiss. French, Italian, Swiss, the countries that border one another, and too, share the love of lemons. Swiss often put lemon zest in their cookies, the French love to bake, and cook with it, while the Italians love to add it to any dish in the summer time, not to mention their love of Limoncello. For the love of lemons, this is a delightful cake. The perfect amount of lemonz gives this otherwise, white cake, a nice lemony color, the taste of lemon in the cake is perfect, and you'll find enough bitterness in the sweet icing. I think this cake is quite simply, the perfect cake, for the perfect occasion Make this cake for a Sunday brunch, an afternoon tea, or a nice light cake for the weekend afternoon.
Ein Guete! Buon Apetite, Buono Apetito!
- 7/8 cup butter 200 grams
- 2 cups sugar 200 grams
- 1 pinch salt
- 4 eggs
- 2 lemons zest from lemons + 2 TBS juice
- 2 1/3 cups flour 250 grams
- 1 TBS baking powder
For the icing:
- 4 TBS lemon juice
- 3 cups powder sugar 300 grams
Butter your 24cm. spring form pan, sprinkle with flour and set aside
pre-heat oven to 200 Celsius
cut up butter into squares and blend with mixer
Add sugar and blend together
add eggs, one at a time. Add flour, baking powder, lemon juice and lemon zest and blend.
pour into spring form pan and bake for 40 minutes
or until cooked in the middle. Let cool and make icing.
ice by brushing on the icing all around the cake
slice and serve