Lemon cake with organic fruits

Lemon cake with organic fruits


Ingredients for lemon cake:

·       1 butter cube (250 g)

·       1.5 glass of sugar

·       2 and 1/4 cups of flour

·       4 eggs

·       1 and 1/2 tsp. baking powder

·       zest and juice of one large lemon

·       ½ cup currants


 Lemon glaze:

·       1 cup powdered sugar

·       a few drops of lemon juice

·       5-6 tbsp water


In addition:

·       Blueberries and raspberries

·       Powdered sugar


Cream the butter (at room temperature) with the sugar until smooth. Without stopping the mixer, add one egg at a time.

Then gradually pour in flour mixed with baking powder, mix everything.

Finally, add grated lemon peel (the lemon should be scorched beforehand) and the juice squeezed from it, mix.

Add washed and dried currants and stir gently with a spoon.

Preheat the oven to 180 degrees.

Transfer the dough to a round mold. Place in the preheated oven and bake for about 35-40 minutes.

Mix powdered sugar, lemon juice and water in a bowl.

Glaze the cooled cupcake, put the fruits on top and sprinkle with powdered sugar.

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