Lemon cake from a loaf pan

Lemon cake from a loaf pan

You’ve never eaten such a juicy lemon cake from a loaf pan before! You’ll love the fluffy recipe!



200 g soft butter
230 g sugar
5 eggs (size M)
250 g flour (type 405)
1 pack of baking powder
2 organic lemons
20 g starch

For the icing

150 g powdered sugar

some butter for the pan
some flour for the pan


1. For the lemon cake, beat the soft butter with the sugar until fluffy. Separate the eggs. Gradually add the egg yolks to the butter and beat until light and creamy.

2. Mix the flour with the baking powder in a separate bowl and sift.  Wash the lemons with hot water, dry them, finely grate the peel and add the zest to the butter mixture. Add the flour to the butter mixture and fold in. Halve the lemons and squeeze out the juice.

3. Preheat the oven to 160 degrees top and bottom heat (fan oven 140 degrees). Grease a loaf pan (30 cm long) with a little butter and dust with a little flour.

4. Mix the remaining sugar and starch in a small bowl. Beat the egg whites until stiff and slowly add the sugar. Stir the lemon juice into the dough, then fold in the beaten egg whites.

5. Pour the lemon dough into the greased loaf pan and bake in the preheated oven for 45 minutes. Use a wooden skewer/toothpick to test whether any dough is still sticking to the wood.

If so, bake the cake for another 5-10 minutes. Take the lemon cake out of the oven and leave to cool completely on a rack for 2 hours.  Prick several times with a toothpick.

6. For the icing, sift the powdered sugar and stir with lemon juice until smooth. Brush the icing over the cake, let it dry and serve the cake. The cake will keep for about 3 days. The recipe makes about 12 pieces. Enjoy!


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