Lemon Sheet Cake


350 g soft butter
350 g sugar
1 mark of a vanilla pod or vanilla sugar
6 eggs
350 g flour
3 teaspoons of baking powder
2 lemons

For the topping:
1 pack of icing sugar


Grate the lemon zest and squeeze one of them. Collect the pitted juice in a small bowl.

Mix the grated lemon zest and all other ingredients sequentially to a creamy dough. Finally, add a tablespoon of lemon juice to the dough.

Spread the dough evenly on a with baking paper or greased baking tray and bake at 180 degrees Celsius for about 20 minutes.
The baking time may vary depending on the oven. The cake should be golden brown, then it is ready (stick sample).

After baking, let the cake cool completely. When the cake is cold, mix the icing sugar with the rest of the lemon juice until creamy and spread it evenly on the cake. Again, wait until the icing has completely hardened.

This cake is a hit with my children every time and is eaten in no time.

Baking temperature:

circulating air: 180 degrees Celsius

Baking time:

app. 20 minutes