The lemon cake - Coffee and cake time bitches part II

---

Damn, it's grandma's birthday tomorrow and you don't have a cake yet! Then we show you now a true classic of the fast kitchen. It is about none other than the legendary lemon cake. Our secret ingredient from food for flexitarians is guaranteed not a novelty, but old familiar - the LOVE!

Ingredients

• 250g flour

• 250g sugar

• 250g buttermilk

• 4 eggs

• 4 lemons

• 1TL baking powder

• A little butter

• A pinch of salt

• Chocolate icing (optional)

Instructions

First preheat the oven to 180 degrees. Then grate the lemons to get the zest. Then squeeze the lemons and set aside. Now put all the dry ingredients (flour, sugar, baking powder, salt) in a bowl. Then add the eggs, buttermilk, zest and juice of the lemons. Mix all the ingredients until you get a homogeneous mixture.

Finally, grease a baking pan with a little butter and fill it with the mixture. Bake the cake for about 55 minutes, until it is golden brown and the cake does not stick to a pin (or toothpick). When the cake is done, let it cool and then turn it out of the pan. For the chocolate fans among you, you can "pimp" your lemon cake with chocolate frosting.

Resumé

This cake is easy, quick, and perfect for any occasion. The stunning citrus flavor in particular makes my tongue "dance the samba" in my mouth just thinking about it. Treat yourself!

---

The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel zest grater – lemon zest without the bitter pith, Parmesan like snow.

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

---

FAQ

Can I substitute the buttermilk?

Yes — mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for five minutes; it will curdle slightly and works as a reliable buttermilk substitute in this batter.

How should I store the lemon cake to keep it moist?

Keep it in an airtight container at room temperature for up to three days, or in the fridge for up to a week — let refrigerated slices come back to room temperature before serving for the best texture.

Can I skip the chocolate icing?

Definitely — the icing is optional. A simple lemon glaze made from powdered sugar and fresh lemon juice keeps the cake lighter and lets the citrus flavor shine through even more.