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Lemon and orange cake a la Martha Zwerg

February 3rd, 2019 | bread & pastries

Sometimes the simplest recipes are the best and quite often these are the old family recipes. So it is with this wonderful lemon and orange cake. Quickly prepared, let it steep overnight and it is as juicy and as fruity like no other cake – just perfect!

Lemon and orange cake a la Martha Zwerg

The recipe comes from the mother of my beloved captain, and she got it from the old “Cookbook of the Practical Housewife” by Martha Zwerg (No kidding about the name, it means “dwarf”). Today, our daughter is baking the lemon and orange cake. And so this recipe will probably make it into the next generation…

By the way, the dough is also perfect for muffin molds!

lemon and orange cake

(For a square springform of 24 x 24 cm – Note: allow the cake to steep overnight)

200 g butter
200 g of sugar
whisk with the hand mixer until frothy and the sugar has dissolved
4 eggs
add, mix well
200 g of flour
1 ts baking powder
add and mix to a batter, place in a greased springform pan, bake at 180° C for 35-45 minutes
take the cake out of the oven, leave it in the springform and pierce side by side with a fork
2 organic lemons
2 organic oranges
grate the skin off, squeeze the juice
150 g of sugar
stir juice, peel and sugar, and spread on the hot cake
let it steep for a day
powdered sugar
serve dusted with powdered sugar

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