Lemon Sand Cake

For the lemon sand cake, wash the lemon and grate the zest, squeeze the lemon juice. Cream the butter and sugar in a food processor (until the sugar is dissolved and a fine foam is formed.

Add the eggs and beat until blended. Mix flour with cornstarch, salt and baking powder and sift into the mixture. Add the lemon zest and juice and mix well.

Pour the dough into a loaf pan (made of selicone) and bake at 180 °C for about 45 minutes (test with a stick). Remove the cake from the pan and let it cool on a cooling rack.

Mix the powdered sugar and lemon juice and brush the cooled cakes with it.

Preparation Tip:

Sprinkle the lemon sand cake with lemon zest or with chopped pistachios before the glaze has dried.

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