A cake recipe for all foodies:
Cream room temperature butter and gradually add lemon zest, sugar, eggs and salt. Stir everything to a fluffy cream. Sift flour and baking powder over batter and fold in well. Grease a cake springform pan (26 cm ø) and sprinkle with semolina. Pour the batter on top. Bake the cake at 200 °C for 30 minutes. The dough will sink a little in the middle. Glaze: sift powdered sugar into a suitable bowl with the juice of one lemon until smooth and spread on the cake while it is still hot. Spread with the back of a spoon.
Cut 1 lemon with the peel into 5 mm thick wheels. Make sugar with water until the sugar is dissolved, then pour in the lemon slices and gently roll in about 5 minutes. Then place on top of the cake as decoration.
(Rueegg: Kathrin Rüegg’s favorite cakes, Albert-Müller-Verlags-Ag)
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