Danish Lemon Cake

• temps total: 2 hours 47 minutes

Ingrédients

This is a danish guest classic!

Recipe:

3 eggs

180 g sugar

180 g melted butter

180 g flour

1,5 tsp baking powder

1/2 tsp baking soda

140 g sour cream

Zest from half a lemon

squeeze of lemon juice

Instructions

Start by rubbing the zest into the sugar and then add butter; whisking the butter fluffy with the sugar. Add the eggs one at a time and whisk again till fully combined.

Add in your sourcream, mix again, and then sift in your flour and fold the batter carefully. We don’t want to overmix.

Transfer the cake into the loaftin with baking paper attached.

Bake in the oven at 185 C for approx 45 minutes to an hour, but please check it after 45 minutes by inserting a toothpick inside the cake. If no crumbs come out, its done.

Let the cake cool down for 15-20 minutes before adding the topping.

Topping: icing

Combine the following:

250 g powdered sugar

40 g water

20 g lemon juice

1/2 tsp yellow food dye

powdered sugar if you want it sweeter