Apricot-lemon cake
Cakes in formCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Apricot-lemon cake
| Lemon juice | ||
| Lemon peel | ||
| Icing sugar | ||
| 1 | can | Apricots |
| 1 | tsp | Baking soda |
| 1 | Lemon grated to thereof | |
| 1 | tsp | Vanilla sugar |
| 175 | g | Butter |
| 175 | g | Sugar |
| 2 | Eggs | |
| 250 | g | Wheat flour |
| 4 | tbsp | The syrup from the apricots |
Instructions for Apricot-lemon cake
To prepare the Apricot-lemon cake recipe, please follow these instructions:
Pour the layer of apricots, store it and chop the apricots into smaller pieces. Stir fat and sugar well together. Stir the eggs in one at a time. Add the lemon lemon peel. Stir lemon juice and sugarcloth alternately with flour, vanilla sugar and baking soda. Bring the dough into a greased border shape and bag the cake 50-55 minutes at 175 degrees. Stir the icing of flour and lemon juice. Glass the cake and sprinkle with finely ground lemon peel.
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