TL;DR
Intensely lemony and moist thanks to lemon-sugar drizzle – a Swiss household staple for generations.
Season: All year
 ## How to **What you need (16 slices):** **Batter:** - 250 g butter (softened) - 250 g sugar - 1 pinch salt - 4 eggs - 3 organic lemons - 250 g flour - 1 tsp baking powder **Drizzle:** - Juice of all 3 lemons (~100 ml) - 100 g powdered sugar **Step 1: Prepare batter** - Preheat oven to 180°C (350°F) - Cream soft butter + sugar + salt (5 min.) - Add eggs one by one (30 sec. each) - Zest 2 lemons, stir in - Briefly fold in flour + baking powder **Step 2: Bake** - Pour batter into loaf pan (26-28 cm, lined with parchment) - Lower oven rack, bake 60 min. - Toothpick test: should come out (almost) clean **Step 3: The Secret – Drizzle!** - Let cake cool 10 min. (still in pan) - **Poke holes all over** with a skewer (every 1-2 cm, down to the bottom!) - Squeeze all 3 lemons, mix with powdered sugar - **Pour immediately over warm cake** (slowly, evenly) - Let cool completely (at least 1 hour) **Step 4: Serve** - Remove from pan - Optional: dust with powdered sugar - Slice and serve ## Why this works **The Drizzle Principle:** - Many holes = drizzle soaks deep - Warm cake absorbs better - Intensely lemony + moist (not just on top!) **Powdered sugar instead of granulated:** - Dissolves instantly - Soaks in better - Slightly glazed surface **3 lemons = Maximum Lemon:** - Zest from 2 lemons in batter (aroma) - Juice from 3 lemons in drizzle (freshness) - Intense without being bitter **Why a Betty Bossi Classic:** - Featured in the 1st Betty Bossi cookbook (1970s) - Baked in Swiss homes for generations - Simple ingredients, big impact - Childhood memory for many Swiss **Pro Tips:** - Use only organic lemons (zest is used!) - Microwave lemons 10 sec. before juicing → more juice - Pour drizzle over warm (not hot!) cake - Keeps airtight 5-7 days (gets even moister!) - Serve with unsweetened whipped cream (balances sweetness) **Cost:** ~€5-6 total = **€0.30-0.40 per slice** (vs. €3-4.50 at a bakery!)