2organic lemon1 lemon for the batter, 1 lemon to add extra lemon juice on top of the cake
1pinch of salt
pulp of a vanilla pod
2-3tbsjuice of an organic lemon
Preheat the oven to 155°C circulating heat. Line a baking tin (20cm*) with parchment paper. I always grease the tin with butter beforehand.
For the dough, beat the butter with sugar until fluffy. Wash the lemons with hot water. Finely grate the zest of one lemon. Add zest and juice of one lemon to the butter-sugar mixture and stir in the pulp of one vanilla pod as weell. In another bowl mix flour, cornstarch, baking powder and salt. Now alternately stir in flour and eggs into the dough (Do not overmix!)
Add the dough to the baking tin and bake the lemon cake for about 45 minutes (Test with a skewer). When nothing sticks to the skewer, the cake is ready. Let it cool in the tin for 5 minutes. Then take the cake out of the baking tin and soak it with 3-4 tbs lemon juice. Therefore, prick the lemon cake several times with a skewer and pour lemon juice with a spoon into the holes and over the cake. (This keeps the lemon cake moist for days!)
After the cake has completely cooled down, prepare the lemon frosting. Mix 2-3 tablespoons of lemon juice with icing sugar and pour over the cake. The cake can be topped with coconut flakes, lemon slices and mint leaves if desired. (*) The amount of ingredients is suitable for a 20cm baking tin. If you are using a 24cm baking tin, simply divide the ingredients by 0.8.