Moist Lemon Cake Recipe (Cake imbibé au citron)
（アンヌローズのおばさんのレモンケーキ）
Ingredients:
* Dough:
250 g butter
250 g sugar
5 eggs
Zest of 2 lemons
250 g flour
2 tbsp baking powder
Some salt
* Sweet lemon juice:
20 ml lemon juice
200 g powdered sugar
Preparation:
Mix butter and sugar until the mixture’s color becomes whitish. Add the eggs one after another while mixing. Add zest, flour, baking powder and salt. Put into a rectangular baking pan (I usually line the pan with baking paper). Bake for about 1 hour at 180 C.
Mix the lemon juice and the powdered sugar. Once the cake is baked, take it out of the oven and leave it in the pan. Make holes in the cake using chopsticks. Pour the sweet lemon juice on the cake, one tablespoon at a time. Refrigerate when cool. It is best eaten cold. You can keep it for a couple of days or freeze it.
Comments:
This Swiss recipe has been passed down in the family on my mom’s side.
You can also adapt the recipe with x portions of 50 g butter, sugar, flour and 1 egg.
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