Lots of butter, sugar and eggs… this has to be good. It is! Really good! And so simple and quick to make, a great cake to make for the children and with the children.
Mine were delighted to help mix the ingredients together, to crack the eggs (well, that wasn’t a clean job, but who cares… it was OK in the end), to sieve the flour and especially to spread the sprinkles on the cake.
We made this cake for my daughter’s fourth birthday and took it to the kindergarten. There was not one piece left, although the children also had sandwiches before the cake.
It is really a wonderful cake and not only for the children. It is moist and tender and really worth making, I cannot imagine anyone not liking it. And if you are not necessarily making this for children, just leave out the sprinkles, they are not really needed, but the kids just love them.
Another good thing about this cake is that you can make it well in advance, it will keep for days and days. Keep the squares airtight or well wrapped in aluminum foil, but don’t stack them on top of each other or they will start sticking.
- 300 g/ 10.6 oz butter at room temperature
- 300 g/ 10.6 oz fine sugar
- 1 teaspoon vanilla extract
- 6 eggs (medium Europe, large US)
- 1 organic lemon
- 300 g/ 10.6 oz all-purpose flour
- ½ teaspoon baking powder
- 250 g/ 8.8 oz icing sugar
- 1 more lemon
- Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line a baking tray (30 x 40 cm/ 12 x 15 inch) with baking paper.
- Place the soft butter in the bowl of the stand mixer and beat on medium speed until light and fluffy. Gradually add the sugar and continue beating for several minutes.
- Add the eggs one at the time mixing very well before adding the next egg. Scrape the bottom and sides of the bowl a few times in between.
- Add the zest of the lemon and 2 tablespoons lemon juice.
- Mix together the flour and the baking powder and sieve over the butter-egg mixture. Incorporate carefully.
- Pour the batter on the prepared tray and bake for about 20 minutes. The cake should remain pale and still lightly moist inside
- For the glaze mix the icing sugar with enough lemon juice to obtain a spreadable paste. Spread this over the hot cake working quickly and distribute the sprinkles evenly on top.