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German Lemon Cake

375 g butter or margarine (1 5/8 cup plus 1 tbsp)
375 g sugar (1 5/8 cup plus 1 tbsp)
5 eggs
grated peel of 2 lemons
some drops lemon oil or essence
juice of 1 1/2 lemons
375 g flour (3 1/3)
2 ts baking powder

150 g confectionary sugar (1 1/3 cups)
2 tbs. lemon juice

Cream butter and sugar and add one egg after the other. Now add
lemon juice, lemon peel and essence. Combine flour and baking powder
and give the sieved flour to the previous mixture. Grease a bundt
tin (which I gather is an absolutely enormous loaf tin) very well
and fill in the dough. Bake the cake in the lower part of your oven
(no preheating) at 350F (Gas Mark 4) for about 60 minutes.

Once the cake has cooled off, cover with lemon topping.

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