Lemon cake

Lemon cake

Tags: Vegetarian Cakes and biscuits
18
104

Ingredients:

75 g
150 g
sugar
60 g
ground almonds
3
eggs
50 g
butter
100 g
crème fraîche
1
organic lemon
½ package
baking powder
1/4 tsp
salt
a little bit of
icing sugar
10 g (für die Form)
butter
a little bit of
icing sugar

Preparation

  • Pre-heat the oven to 180°C. 
  • Grease a 24 cm diameter cake tin. Place 50 g of butter in a heat-resistant dish and melt it in the oven. Remove and leave to cool. 
  • Mix the flour, artificial yeast and the finely chopped almonds, add a little salt if required. 
  • Add the rind of a lemon or some pure lemon essence. 
  • Beat the eggs in a bowl, add the sugar and mix with an electric beater until it triples in volume and is white and frothy.
  • Pour the melted butter, without sediment, into the mix. 
  • Add the crème fraîche and mix.
  • Mix in carefully the chopped almonds, without stirring too much.
  • Pour into the tin and cook in the oven for 45 minutes.
  • Remove from the tin and leave to cool. Dust with icing sugar and serve with peach and melon fruit salad. 

At a glance

Preparation time
20 min
Cooking time:
40-50 min
Temperature
180°C
Difficulty
medium
Servings
6

Nutritional information

per 100g
Protein 6g
Fats 19g
Carbohydrates 42g
calories 357
kJ 1502
Products in this recipe