- Lemon Cake: Make a difference two more ingredients
- With grandma’s quirky tips, the dough becomes particularly fluffy
- After baking: This is how the lemon cake stays long juicy
Whether it’s a birthday, a coffee or a children’s party – one super juicy lemon cake is and remains a classic and is always well received. It must be refreshing and good, then everyone will like it. with two ingenious tricks from grandma your lemon cake will be juicy and delicious like never before. With our simple recipe, even beginners can prepare it without much experience of baking where.
Fluffy and juicy lemon cake: It works better with two extra ingredients
Including preparation and baking time, you should be nearby one hour and ten minutes plan to.
You need these ingredients for the juicy lemon cake
- 200 ml oil (rapeseed oil or sunflower oil)
- 300 grams of flour
- 200 grams of sugar
- 1 packet vanilla sugar
- The juice of half a large lemon
- 100 ml of orange juice
- 4 eggs (size M)
- 1 packet of baking powder
- 1 teaspoon lemon peel
- butter to the mold
Button 1: Comes already in the first point grandma’s first trick To carry: We replace butter or margarine, which is usually used for lemon cakes vegetable oil. This makes the dough much juicier from the beginning. It is best to use rapeseed oil or sunflower oil (no olive oil!).
Ingredients for that extra portion of juiciness
- the juice of a large lemon
- 5 tablespoons powdered sugar
Button 2: After the cake is baked (after about 45-50 minutes), take it out of the oven and punch holes in the top several times with a wooden skewer or fork. Then you dribble half of the lemon juice in the openings. Grandma always says that the cake sucks up the juice “like a sponge”. This will make your lemon cake juicier than ever.
Even more ingenious recipes for cakes and pastries at fraenkische-rezepte.de
Then you mix the remaining lemon juice with the caster sugar and pour on the sweet and sour glaze about the cake. This also seeps in through the openings and together with the previously withdrawn lemon juice gives the cake an unexpected juiciness.
Refreshing juicy lemon cake: very easy to prepare
- Preheat the oven to 180 ° C top and bottom heat and grease a loaf pan with butter
- Mix the oil with sugar, vanilla sugar, lemon juice, orange juice and stir in the eggs one at a time
- Mix flour, baking powder and lemon zest and then mix with the oil-sugar-juice-egg mixture
- Pour the batter into the mold and bake for about 45 to 50 minutes. Cover the cake with aluminum foil after 30 minutes so that it does not get too dark
- Remove from the oven and allow to cool. Dot the hot cake with a wooden skewer (toothpick) or a fork and drizzle lemon juice over it, as described above. When the cake has cooled, turn out of the mold
- Meanwhile, mix together powdered sugar and lemon juice and pour the frosting over the cake
By the way: This recipe may seem a little whimsical to some. If you like it very classic, you will find a very tasty variant of the juicy lemon cake at fraenkische-rezepte.de.
Store the lemon cake in the right way: this way it stays juicy and fluffy
The best thing about frosting, apart from the taste, is of course that it seals the surface of the cake. This leaves the lemon cake a lot behind fresh longer – it stays fluffy and juicy for up to a week. In addition, we recommend storing under one cake stuffing or in a corresponding cookie jar.
Tips for those who like to experiment
And two more tips to finish: First, who Glaze firmer, crispier want, should more granulated sugar use, then it becomes more viscous, and apply only the plaster when it the cake completely cold is.
Second, who no orange juice can use the cake instead 100 grams of yogurt or 100 ml buttermilk mix in This gives an extra touch of flavor and juiciness.
Baking book: See baking without frills
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