Ingredients and Weight:
- Cake Flour: 2 cups (250g)
- Granulated Sugar: 1 1/2 cups (300g)
- Baking Powder: 1 tablespoon (15g)
- Baking Soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Unsalted Butter, softened: 1 cup (2 sticks/227g)
- Large Eggs: 4
- Lemon Zest: 1 tablespoon (from about 2 lemons)
- Lemon Juice: 1/4 cup (60ml)
- Milk: 1/2 cup (120ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Beat until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
Nutritional Information:
- Calories: 350 per slice
- Fat: 15g
- Sugar: 30g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- A moist, fluffy cake with a tangy lemon flavor
- Its bright yellow color and rich, creamy frosting make it visually appealing
- The cake can be decorated with additional lemon zest or candied lemon slices for a German touch
User Comments:
- "This cake is absolutely divine! The lemon flavor is perfect and it's so moist." - Jane S.
- "I made this for my German-American friends and they loved it! It's a great way to bring the flavors of Germany to America." - John B.
- "The frosting is to die for! It's so light and fluffy and complements the cake perfectly." - Sarah P.
Special Precautions and Tips:
- Use fresh lemons for the best flavor.
- If you don't have cake flour, you can make your own by whisking together 1 cup all-purpose flour and 2 tablespoons cornstarch.
- To make the cake ahead of time, bake it and let it cool completely. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. Frost the cake before serving.
