Lemon cakes in powdered sugar
4 servings
60 minutes
Lemon pastries dusted with powdered sugar are an exquisite dessert of European cuisine, combining the tenderness of butter, the lightness of eggs, and the zesty freshness of lemon. Their origin traces back to traditional baking recipes where citrus played a key role in adding aroma and pleasant acidity. The light texture of the pastries pairs with a rich creamy flavor, while the sweet sugar glaze with lemon zest adds a refined touch. These pastries are perfect for tea parties, special occasions, or simply a cozy evening with a fragrant drink. They melt in your mouth, leaving a subtle, refreshing aftertaste – a small culinary luxury that is delightful to share with loved ones.
1
Preheat the oven to 200 degrees.
2
Whip the butter into a stiff foam, adding sugar, eggs, vanillin, and salt.
- Butter: 200 g
- Sugar: 150 g
- Chicken egg: 3 pieces
- Vanillin: to taste
- Salt: to taste
3
Grate the zest of 1 lemon and squeeze the juice. Add the juice and zest to the mixture.
- Lemon: 2 g
4
Mix the flour with the baking powder, sift it over the cream mixture, and stir.
- Wheat flour: 250 g
- Baking powder (raising agent): 2 teaspoons
5
Grease the baking tray with butter, fill it with dough, level it out, and bake for 20 minutes in a 20x20 cm form.
- Butter: 200 g
6
Take out the pie.
7
Squeeze juice from the second lemon and grate the zest, mix with powdered sugar. Brush the hot pie with the glaze.
- Lemon: 2 g
- Sugar: 150 g
