Lemon cake

Lemon cake

Total: 1 hr 10 Min. | Active: 30 Min.
Nutritional value / piece: 604 kcal
, Fat: 26 g
, Carbohydrate: 85 g
, Protein: 7 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sponge mixture

200g butter, soft
200g sugar
1pinch salt
4 eggs
2 organic lemons, use grated zest and 2 tbsp of juice
250g white flour
1tsp baking powder


4tbsp lemon juice
300g icing sugar
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One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

Sponge mixture

Place the butter in a bowl. Whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the lemon zest and juice. Mix the flour and baking powder, mix into the sponge mixture, transfer to the prepared tin.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.


Whisk together the lemon juice and icing sugar. Spread the icing over the cake, leave to dry.

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