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Lemon Cake

Category:	Dessert
Difficulty/Costs:	medium / moderate
Number of people:	20
Ingredients:	560 g flour 400 g soft margarine/butter 6 teaspoons baking powder 6 tablespoons orange juice 10 eggs 22 tablespoons lemon juice 120g cornflour 4 tsp grated lemon rind 200ml milk 2 pinches of salt 400 g sugar For the topping: 6 tablespoons lemon juice 240g icing sugar 4 tablespoons sugar pearls

Preparation:

To get a particularly creamy mass stir 400 g sugar, 400 g soft butter, 4 tsp lemon rind and 2 pinches of salt. If you are using a hand mixer, blend for at least 8 minutes.

While stirring add one egg every half minute. Sift the flour and starch in, and add 16 tbsp. of lemon juice and the milk.

For the dough, you will need 2 baking trays which hold about 2l each. First, grease them and then dust them with flour and put the dough in.

Pre-heat the oven to 175 ° C, put the cake on the second rack and bake for 40 – 50 minutes. When finished, allow the cake to cool down for 5 minutes before you lift it out of the tray. Make a few holes into the still hot cake and sprinkle with lemon juice and let cool down.

When cold top the cake with an icing of lemon juice and powder sugar.