Have guests signed up to drink coffee at short notice? Then you need a quick, delicious bread cake. This lemon cake tastes wonderfully juicy and fresh. And best of all: it can be made in less than ten minutes. While the oven does the rest, you can cover the coffee table in the shade.
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Ingredients for the lemon sour cream cake
3 unprocessed organic lemons, 180 grams butter, 175 grams sugar, 3 medium-sized eggs, 200 grams sour cream, 100 milliliters milk, 270 grams fine wheat flour, 30 grams cornflour, 2 teaspoons vanilla sugar, a pinch of salt, 1 packet baking powder and powdered sugar
And this is how you bake the lemon sour cream cake
Wash the lemons with lukewarm water, which gives them the wonderful holiday feeling, dry them and rub off the untreated peel with a grater. Enjoy the scent. In addition, squeeze the juice of half a lemon and set aside.
Use a mixer and beat the butter with the sugar until creamy, approx. 5 minutes. Then add the eggs. Best individually. Sour cream, milk and lemon juice come in the bowl. Keep stirring happy. Stir in lemon peel as well.
The mixer now has a short break while you mix the flour with the cornstarch, vanilla sugar, salt and baking powder. Stir in the mixture briefly and pour the batter into the greased loaf pan.
The lemon cake can now be baked at 180 degrees for 45 minutes. After 20 minutes, cut it lengthwise down the middle. Let the cake cool in the mold for 20 minutes before taking it out. Sprinkle the cooled lemon cake with the icing sugar.
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Make your own lemon glaze
The cake also tastes good with lemon icing. Mix 2 tablespoons lemon juice with 100 grams of powdered sugar.
If there is no sour cream in the fridge, sour cream or crème fraîche is also suitable. Instead of lemons, unprocessed oranges also taste delicious and give the cake a great aroma.