Lemon cake magic: Easy recipe for a perfect summer treat

Lemon cake has recently become my favorite addition to afternoon coffee. It's simply perfect: tasty, moist, and fluffy like a cloud. And there's, of course, something else. This cake is incredibly easy to make, and I've never had any problems with it. I told you — all the benefits!

I love recipes for cakes that do not assume their reader is an experienced pastry professional. When I find one, I like to return to it occasionally. This is exactly how my story with lemon cake has shaped up, which I want to share with you today. I was simply looking for a recipe for a good but easy bake that would taste great with afternoon coffee. And I found one.

Preparing a lemon cake is very simple, and you will certainly handle it without any problems. It comes out delicious: slightly sour, very fluffy, and moist inside. I don't know about you, but the closer it gets to summer, the more I crave such flavors. If you do too, then welcome to the recipe. It's really worth getting to know!

Ingredients:

              
• 7 ounces of butter
• 4 eggs
• 6 ounces of sugar
• 0.7 ounces of vanilla sugar
• 9 ounces of flour
• A pinch of salt
• 1 teaspoon of baking powder
• Zest from 2 lemons + juice from 1 lemon

Additionally, ingredients for glaze:

    
• 3/4 cup of powdered sugar
• 4 tablespoons of lemon juice
• Lemon slices for decoration

Instructions:

1. Prepare the lemons — scald them, squeeze the juice, grate the zest, etc. Take the rest of the ingredients out of the refrigerator; they should reach room temperature.
2. Now melt and cool the butter. Crack the eggs and separate the yolks from the whites. Beat the yolks with regular and vanilla sugar, and beat the whites with salt until stiff peaks form.
3. Place the juice from 1 lemon and the zest from 2 lemons into a bowl with the beaten yolks. Add flour, baking powder, and butter. Mix well. Fold in the beaten egg whites with a spoon when a smooth batter forms.
4. Transfer the entire batter to a baking pan lined with parchment paper. Place the pan in an oven preheated to 350°F and bake for 45 minutes.
5. Sift powdered sugar through a sieve and combine it with lemon juice in a bowl. Beat until smooth. Pour the glaze over the cooled cake. Decorate with lemon slices. Enjoy!