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Light lemon cakes

Light lemon cakes


200 g of butter

150 g of sugar

1 bag of vanilla sugar


3 eggs

2 lemons

250 g of flour

2 teaspoons baking powder

150 g of powdered sugar


1. Heat the oven to 200 g. Beat the butter into a stiff foam, sequentially adding granulated sugar, vanilla sugar, salt and eggs. Wash one lemon. dry, grate the zest and squeeze out the juice. Add the juice and zest to the sugar-cream mass. Mix the flour with baking powder, sift on top of the creamy mass, mix everything thoroughly.

2. Grease a baking sheet with butter, fill with dough, flatten and bake in the oven for about 20 minutes. I used a 20 by 20 cm mold.

3. Remove the pie from the oven. Squeeze the juice from the second lemon and mix with powdered sugar. Coat the cake with icing while it is still warm. Cool completely, cut into pieces and serve.

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