Lemon cake with strawberries

Lemon cake with strawberries

Total: 1 hr 30 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 312 kcal
, Fat: 21 g
, Carbohydrate: 22 g
, Protein: 8 g

Ingredients

12 pieces

Hint:


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
kochen@bettybossi.ch

Batter

200 g butter, soft
100 g sugar
¼ tsp salt
4 eggs
2 organic lemons, grated zest, juice set aside
150 g white flour
100 g shelled ground almonds
1 tsp baking powder

To bake

1 organic lemon, a little of the grated zest (set aside) and the juice

Frosting

250 g half-fat quark
2 tbsp icing sugar
250 g strawberries, in slices
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Utensils

One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased

How it's done

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Batter

Place the butter in a bowl, beat in the sugar and salt. Using the whisk on a mixer, beat in the eggs one at a time, continue to beat until the mixture becomes lighter in colour. Mix in the lemon zest. Combine the flour, almonds and baking powder, mix in. Transfer the cake batter to the prepared tin.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, prick firmly with a wooden skewer. Pour all of the lemon juice over the cake, remove the tin frame, leave the cake to cool on a rack.

Frosting

Combine the quark and icing sugar with the reserved lemon zest, spread on top of the cake. Top with strawberries.

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