Lemon cake

We have been baking this cake for a couple of times for Ms. A’s birthday occasion for her classmates, and surprisingly, kids have been liking it 🙂 She loves to decorate it with some basic sugar glaze and sprinkles. We also like to bake this as sheets and combine the layers with fresh blueberries and whipped cream. And of course top it with lots of sprinkles.

For 4 sheets (baked in 22cm round tins each)

• 400g butter
• 400g flour
• 400g sugar
• 6 eggs
• 4tspoons of vanilla sugar
• 4tspoons of baking soda
• juice of 6 lemons

I mix flour, baking soda and vanilla sugar together. Room temperature butter and sugar are mixed with a mixer until butter turns white. To this I add eggs once a time keeping mixing. Afterwords, lemon juice is poured into the batter. Then I stir the sieved flour mix and gently combine all ingredients together. The batter goes into the preheated oven for 17 minutes at 180 degrees C using the fan setting.

For the filling between the layers we use 1l cream that is whipped to soft peaks and around 400g fresh blueberries.