Zirton cake recipe

A lemon cake is the perfect summer pastry - light, refreshing and wonderfully flavoursome. This cake combines tender pastry with the tangy freshness of lemons and provides a delicious way to cool down on hot days. Follow our simple recipe and conjure up a summery treat in no time at all that will delight young and old alike!

Lemon cake

Working time: 20 minutes
Baking time: 45 minutes
Difficulty: Easy

FOR THE CAKE

200 g soft butter
150 g Sugar
2 TABLESPOONS Lemon juice
4 Eggs
250 g Flour
1 pck. Baking powder
1 TSP Lemon zest
some butter for the mould

FOR THE GLASS

1 medium lemon (juice)
300 g Icing sugar

1 step

200 g butter, 150 g sugar, 2 tbsp lemon juice, 4 eggs, some butter for the mould

Set the oven to  Preheat to 160 degrees fan. Grease a loaf tin well. Rinse a silicone mould with cold water and do not dry. Briefly mix the butter, sugar and lemon juice. Gradually stir in the eggs.

2 Step

250 g flour, 1 sachet baking powder, 1 teaspoon lemon zest

Mix the flour, baking powder and lemon zest and stir into the butter and sugar mixture. Pour the batter into the prepared tin and bake in the preheated oven for about 45 minutes. After approx. 30 minutes, cover the cake with aluminium foil to prevent it from getting too dark. Remove the cake from the oven and leave to cool for about 10 minutes.

3 Step

1 lemon (juice), 300 g icing sugar

For the icing, mix the lemon juice with the icing sugar until a thick consistency is achieved (add more icing sugar if the icing is too runny).

Our tip: Carefully prick the still-warm cake several times with a fork and pour the icing over it. This will make the cake even juicier! The cake makes about 12 pieces. If you bake the cake in a normal loaf tin, prick the cake while still in the tin and pour a little lemon juice over it. Leave the cake to cool completely, remove from the tin and then cover with the icing. Allow the icing to set.