Lemon Cake

Lemon Cake

Again it was nice to be able to pick lemon balm  in the garden. I had bought organic lemons, and they don't keep for very long, but usually it is a better buy to take three at a time. Sometimes I freeze the juice in ice cube trays, but this time I  used some in a lemon cake.

Lemon Cake
2 eggs	Stir everything together and bake for ½ hour at 200 degrees. When the cake has cooled you make the icing. Pour lemon juice little by little in the icing sugar while stirring. When it has the right consistency, you put it on the cake.
2 Dl sugar 1 Dl rapeseed oil
½ Dl water
½ Dl lemon juice
3½ Dl flour
1½ tsp vanilla sugar
1½ tsp baking soda
grated lemon peel from 1 lemon
1 handful of lemon balm finely chopped
Icing:
1½ Dl icing sugar
juice from approx. ½ lemon

Danish