Preparation
- Grease a loaf tin and dust with LEIMER Mutschel flour.
- Preheat the oven to 180°C (top/bottom heat).
- For the batter, cream the butter until light and fluffy. Add the sugar, vanilla sugar, lemon juice and zest, and salt. Add the eggs one at a time and continue beating. Mix the flour, Mutschel flour and baking powder, then stir into the butter mixture. Pour the batter into the tin and bake on the middle shelf for approx. 45 minutes.
- Leave the cake to cool briefly, then turn it out of the tin.
- For the glaze, stir the icing sugar with lemon juice until smooth to form a thick glaze.
- Carefully prick the still-warm cake several times with a fork and coat with the glaze.
Preparation in an air fryer
Pour the batter into a loaf tin (approx. 25 cm long) and bake in the air fryer at 160°C for approx. 40–45 mins (if necessary, cover with aluminium foil after 30–35 mins to prevent the cake from becoming too dark).
or
Divide the batter between 2 loaf tins (length 18–20 cm) and bake in the air fryer at 170°C for approx. 30–35 mins (if necessary, cover with aluminium foil after 20–25 mins to prevent the cake from becoming too dark).
