This is probably the cheapest and easiest cake recipe

The cake from the tin tastes just delicious - and the taste of the lemons brings back summer.
The cake from the tin tastes just delicious – and the taste of the lemons brings back summer. imago / addictive stock

Summer is coming to an end – but just because the temperatures are slowly getting a little cooler, that doesn’t mean the season of sunshine has to disappear from the kitchen too. Why not conjure up a holiday feeling on the coffee table? For example with this recipe for delicious lemon cake from the can! The sweet and fluffy cake brings the best taste of lemon – and with a wonderful icing, the treat invites you to dream. Here comes the recipe.

Delicious recipe for lemon cake: This sheet cake is a stunner!

The best thing about this canned lemon cake: The ingredients are available in most well-stocked households – the only thing you’ll probably need to buy are three lemons.

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This makes the sheet cake one of the simplest and cheapest cakes for the coffee table – and unfortunately also one of the tastiest. Because: The taste of the lemons in the sweet lemon cake is simply divine! You will be surprised – try it out… Here is the recipe.

Ingredients for canned lemon cake: you need it

You need: 350 grams of soft butter, 350 grams of sugar, 1 bag of vanilla sugar, 6 eggs, 350 grams of flour, 2 teaspoons of baking powder, 100 grams of flaked almonds, 3 lemons (with the peel on!)

This lemon cake is a stunner - and so easy and cheap to make.  Try the recipe!
This lemon cake is a stunner – and so easy and cheap to make. Try the recipe! imago / addictive stock

And this is how it works: Preheat the oven to 180 degrees top and bottom heat. Grate the rind of the lemon and squeeze out the juice. Important: When you rub off the skin, be sure not to rub off any of the white interior, as this will make the cake bitter.

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Place the butter, sugar and vanilla sugar in a mixing bowl and cream until the color has lightened slightly. Then gradually add the eggs. Add lemon zest and two-thirds of the juice. Mix the baking powder and flour in a separate bowl and gradually stir this mixture into the wet ingredients until a smooth batter forms.

Place this dough on a baking tray lined with baking paper and spread evenly. Tip: It is advisable to use a slightly higher tray for the cake slices. Such bowls are easier to make with baking paper if you use a trick: Wet a sheet of baking paper and wring it out carefully. The moistened paper can be easily fitted into any shape.

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Sprinkle the flaked almonds over the cake. Bake the cake in the oven for about 20 to 25 minutes. Then take it out and let it cool. If you want, you can make a thick icing with the remaining lemon juice and powdered sugar and brush the top of the cake with it when it has cooled. Decorate the cake with lemon slices. Enjoy your meal!

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