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Lemon cake with strawberries
45 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 312
  • Fat about 21g
  • Carbohydrates about 22g
  • Protein about 8g
This is needed
This is needed for 12 pieces
  • 0.25 tsp salt
  • 100 g sugar
  • 200 g butter, soft
  • 4 egg
  • 2 organic lemon, grated zest, juice set aside
  • 100 g shelled ground almonds
  • 150 g white flour
  • 1 tsp baking powder
To bake
  • 1 organic lemon, a little of the grated zest (set aside) and the juice
  • 250 g half-fat quark
  • 250 g strawberries, in slices
  • 2 tbsp icing sugar
  • One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
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.
Combine the quark and icing sugar with the reserved lemon zest, spread on top of the cake. Top with strawberries.

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