Cytrynowiec (Polish Lemon Cake)

I'm craving something sweet for the weekend, but I'm holding back. Lately I've been overdoing it with sweets. Unfortunately, I eat my stress. Too bad, because I'd rather not eat when I'm stressed. It would do me good :) Besides, I have no time for Sunday baking, since there are boxes waiting to be packed, but I'll still bake some goodies for a "farewell," so I'll definitely share the recipes with you.

In the meantime, let me present one of my latest bakes. I like cakes like this because they're very easy to cut into lots of pieces and perfect for a large number of guests. The cake is delicate, creamy, not too sweet, with a gentle lemon note.

lemon cake

I got the recipe from my aunt, but unfortunately I don't know its real source.

Instructions – cytrynowiec:

Preheat the oven to 170°C (340°F).

Beat the eggs, sugar and vanilla sugar until fluffy. Add the butter and the finely chopped zest of 1 lemon and keep mixing for a moment, then add the flour sifted with the baking powder and gently mix. Line a 30x40 cm rectangular pan with parchment paper and pour the batter into it. Bake on the middle rack for about 40 minutes, or until the cake turns a deep golden color. Take the cake out of the pan and set it aside to cool.

Prepare the filling.

Prepare the pudding according to the package directions, but with less milk. At the end, add 1 tsp of finely chopped lemon zest. When the pudding is still warm but no longer hot, add the butter and beat it into a creamy mixture, then spread it over the baked cake.

Whip the cream until stiff, adding a few tablespoons of powdered sugar at the end (to taste). Spread it over the pudding layer and smooth it out. Finally, arrange the tea biscuits on top. Use the remaining powdered sugar and the juice of the whole lemon to make an icing and brush it over the biscuits. Before serving, it's best to let the cake rest for about 30 minutes so it can set a little.

Enjoy!

Cytrynowiec