As a contrast to my fudgy brownies I present you these little lemon treats.
For the cake:
1 lemon (zest and juice)
100 gr. butter (melted and a bit cooled down)
275 gr. sugar
1 sachet vanilla sugar (or 1 tbsp vanilla paste)
250 gr. buttermilk
60 ml lemon juice (from the lemon above)
250 gr. flour
125 gr. cornstarch
1 tsp baking soda
1 tsp baking powder
1 pinch of salt
For the frosting:
50 ml lemon juice
200 gr. confectioner´s sugar
Oven at 360°F/160°C (upper/lower heat)
baking tin form 25 x 30 cm
Grate and juice the lemon. In a small pan melt the butter on low heat. Put both aside.
In a bowl mix the eggs and sugar with your electric mixer until foamy. Add the melted and cooled butter together with the vanilla and go on mixing for at least 5 minutes.
On low speed add the buttermilk, the zest and the 60ml juice of the lemon.
Mix the flour with the starch, baking soda and powder well and sift over. Add a pinch of salt and mix on low speed until you have a homogenous sponge.
Put it into your tin and bake for 20 – 25 minutes at 360°F/180°C (upper/lower heat).
Let it cool down completely.
For the topping add lemon juice and confecioner´s sugar in a small bowl and mix until homogenous. With a toothpic, stick little holes into the cake. The topping will emerge a bit into the cake. That makes it a bit moist.
Wait until the topping has cured before cutting into bite-sized pieces.
I hope you enjoy this recipe as I did.