German Lemon Cake
Ingredients
- 375 gram butter or margarine (1 5/8 cup plus 1 tbsp)
- 375 gram sugar (1 5/8 cup plus 1 tbsp)
- 5 eggs
- grated peel of 2 lemons
- some drops lemon oil or essence
- juice of 1 1/2 lemons
- 375 gram flour (3 1/3)
- 2 ts baking powder
- 150 gram confectionary sugar (1 1/3 cups)
- 2 tbs. lemon juice
Instructions
Cream butter and sugar and add one egg after the other. Now add lemon juice, lemon peel and essence. Combine flour and baking powder and give the sieved flour to the previous mixture. Grease a bundt tin (which I gather is an absolutely enormous loaf tin) very well and fill in the dough. Bake the cake in the lower part of your oven (no preheating) at 350F (Gas Mark 4) for about 60 minutes. Once the cake has cooled off, cover with lemon topping.