Baking & Sweets
Juicy lemon cake
Juicy lemon cake with a fresh citrus note and simple icing. Uncomplicated and very popular.
Timing
- Preparation: approx. 15 minutes
- Baking time: approx. 50-55 minutes at 175 °C top/bottom heat
Estimated nutrition
per piece · Calculated for 12 pieces.
- Energy
- ≈ 390 kcal
- Protein
- ≈ 5.4 g
- Carbohydrates
- ≈ 48 g
- Fat
- ≈ 19 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 4 eggs · ≈ 200.0 g
- 1 packet of baking powder · ≈ 16.0 g
- 2 organic lemons · ≈ 80.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250g butter
- 200g sugar
- 4 eggs
- 300g flour
- 1 packet of baking powder
- 2 organic lemons
- 100 ml milk
- 150 g powdered sugar for the icing
Instructions
- Preheat oven to 175 °C top/bottom heat. Grease a loaf pan (25 cm) or prepare it with baking paper.
- Mix the butter and sugar until creamy.
- Stir in the eggs one at a time.
- Grate the lemon peel finely and add it.
- Mix the flour and baking powder and stir in the milk.
- Pour the dough into a greased form.
- Bake in the oven.
- Let the cake cool slightly.
- Mix the powdered sugar with lemon juice to form a icing and pour it onto the cake.
