Peasant cake with lemon glaze

Name: peasant cake with lemon glaze
Total time: 20 min
Yield: 8
Ingredients: 200 gram butter; 200 gram white caster sugar; 1 bag vanilla sugar; 4 egg; 1 lemon; 200 gram self raising flour; 60 milliliters buttermilk; 240 gram powdered sugar for the glaze; 3 tablespoon lemon juice for the glaze

Ingredients

Directions

Preheat the oven to 175ºC. Beat the butter lightly with the basterd and vanilla sugar.
Beat the eggs in another bowl lightly with the lemon zest and a pinch of salt. Beat the egg mixture for 1 minute through the butter mixture.
Add the flour in parts and pour the buttermilk. Beat everything for at least another 3 minutes until a light batter.
Pour the batter into the cake tin and bake the cake in the oven for 50-60 minutes. If necessary, stick a stick in after 50 minutes; when the skewer comes out dry, the cake is cooked. Allow the cake to cool completely on a grid.
In the meantime, stir in the icing sugar with 3-4 tablespoons of lemon juice to a thick, running glaze.
Pour the glaze over the cake and spread with the back of a large (palette) knife. Let the glaze harden.