Easy Easter cake with lemon and marzipan
Juicy spongy Easter cake with lemon, marzipan, blue poppy seeds and the absolutely perfect balance between sweet and sour ♡
It is a lovely juicy Easter cake with lemon, and this means that it stays delicious for many days. It is therefore a cake that you can easily make the day before you need to use it. Then you can wait to decorate the cake on the day itself.
INGREDIENTS
Lemon cake
150 g butter, at room temperature
150 g of sugar
3 eggs (add one egg at a time)
150 g marzipan, in small pieces or grated
1 large organic lemon, 1 piece = 1 dl lemon juice + zest
150 g flour
1 tablespoon Blue poppy seeds
1 teaspoon baking powder
Lemon syrup
Juice of a ½ large lemon = ½ dl lemon juice
50 g of sugar
Lemon glaze
Juice of a ½ large lemon = ½ dl lemon juice
150 g icing sugar
Decoration
100 g small chocolate Easter eggs or other Easter sweets
½ teaspoon blue poppy seeds
HERE'S HOW YOU DO IT
Lemon cake
Beat butter and sugar light and fluffy with an electric beater.
Beat the marzipan, lemon zest and juice into the mixture until it is uniform.
Add the eggs one at a time and beat well between each egg.
Mix wheat flour, baking powder and blue birch in the dough.
Put the dough in a loaf tin of approximately 1.2-1.3 litres, which is either greased or lined with baking paper.
Put the cake in the oven at 180 C (350 F) for 45 minutes. Check that the cake has had enough by sticking a small wooden stick or similar. in it. If the dough does not stick, it is done.
Lemon syrup
While the cake is in the oven, make a lemon syrup.
Mix the lemon juice and sugar together in a small saucepan and let it boil until it thickens slightly.
Allow the lemon syrup to cool.
Lemon glaze
Mix lemon juice and icing sugar together.
Collection of the cake
Pour cold lemon syrup over the warm cake and let the cake cool in the tin.
When the cake has cooled, spread the glaze over the cake and decorate with blue poppy seeds and Easter eggs on top.
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