Saftiger Zitronenkuchen aus der Kastenform ist ein Klassiker in der Backstube und ein wahrer Genuss für alle Zitronenliebhaber. Diese leckere Kuchenvariante ist schnell und einfach zubereitet und eignet sich hervorragend für das Sonntagsfrühstück oder als süße Überraschung für Gäste. Der saftige Teig und die fruchtige Zitronennote machen diesen Kuchen zu einem wahren Geschmackserlebnis.

Saftiger Zitronenkuchen aus der Kastenform

For a change, I’ve decided to share a very simple yet delicious and popular lemon cake recipe baked in a bread tin. If you’re watching me for the first time, feel free to subscribe below. I’ve already shared lots of sweet and savoury recipes, and there are more to come.

This lemon cake doesn’t require many ingredients, and they are all readily available. I’ve already greased and floured my bread tin, and the oven is preheated to 160 degrees Celsius. However, you can also use 180 degrees Celsius for the top and bottom heat. The ingredients you’ll need are 250 grams of margarine, which gives the cake its moist texture, 300 grams of flour, 200 grams of sugar, 1 packet of vanilla sugar, the zest of one lemon, the juice of half a lemon, and a bit more for the glaze, 1 packet of baking powder, a pinch of salt, 4 eggs, and about 70 millilitres of milk.

To prepare the cake batter, start by creaming the margarine, sugar, and vanilla sugar until light and fluffy. Then, slowly add the eggs, giving each one a minute to blend in before adding the next. Stir in the zest and juice of the lemon, followed by alternating portions of flour and milk. The margarine may separate at first from the juice, but that’s perfectly normal. The batter is now ready to go into the bread tin and bake for about 50 minutes, checking it at the 34 minute mark to create a line in the middle.

After baking, let the cake cool for about 15 minutes before inverting it onto a wire rack. To make the lemon glaze, mix 200 grams of powdered sugar with the remaining juice from the other half of the lemon, spreading it over the cake once it has cooled fully. You can also cut the cake and add filling if you wish. The cake is incredibly moist and delicious, with easily accessible ingredients that many people already have at home.

This happens to be my husband’s favourite cake, but I’m curious about our viewers’ preferences in cakes. Would you choose marble cake, lemon cake, or sand cake as your favourite? Let me know in the comments. In the meantime, I’m going to enjoy my freshly baked lemon cake with some whipped cream.

Overall, this recipe is perfect for those looking for a quick and easy yet delicious dessert, and it’s sure to satisfy any sweet tooth.
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