Lemon cake with icing

Delicious, delicate, fragrant lemon cake with icing is very easy to prepare!

Ingredients

• Butter (softened) - 180 g + for greasing the mold
• Sugar - 200 g
• Eggs - 4 pcs.
• Lemon - 1 pc.
• Wheat flour - 250 g
• Ground ginger - 0.5 tsp
• Baking powder - 10 g
• For glaze:
• Powdered sugar - 160 g
• Lemon juice - 5-7 teaspoons

Directions

1. Remove the zest from the lemon, set aside a small amount to decorate the cake (optional). Squeeze the juice from the lemon, leave 5-7 teaspoons for the glaze.
2. Combine sugar with soft butter, mix with a mixer at low speed. Add lemon zest and ginger, mix with a mixer until smooth.
3. (You can use ginger root, minced with a fine grater.)
4. Then add eggs (you can enter one at a time), beat with a mixer.
5. Add lemon juice, filtered through a strainer, mix.
6. Turn on the oven to preheat to 160 degrees.
7. Combine flour with baking powder
8. mix with a whisk. Add flour to the egg-butter mixture in parts, mix with a mixer.
9. The dough will become smooth and creamy.
10. Grease a baking dish with butter or line with parchment paper.
11. Put the dough into a mold, smooth it out. Make an indentation in the center of the dough by running a spatula or knife to avoid excessive cracking of the top of the cake during baking.
12. Bake the cake at 160 degrees for one hour (depend on your oven).
13. Cool the finished cake on a wire rack.
14. Prepare frosting.
15. Gradually add lemon juice to powdered sugar (0.5-1 teaspoon each), stirring after each addition.
16. (You can use lemon juice and water in a 1:1 ratio, or just water if you want a sweet frosting without being sour.)
17. The frosting should be thick. If the icing is runny, it will run off the cake and leave a small transparent layer on the cake.
18. Drizzle frosting over cooled cake and garnish with lemon zest.
19. Lemon cake is ready!