[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left="" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" background_blend_mode="none" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" 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hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="3085" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2022/03/ZitronenOlovenKuchen64235.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" background_type="single" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Zitronenkuchen Zitronenkuchen 450 g Mehl 1 Prise Salz 1 Päckchen Backpulver 1/4 TL Kardamon, gemahlen 100 g Joghurt 150 ml Bertolli Olivenöl Cucina Saft (50 ml) und Schale einer Bio-Zitrone 250 g Zucker 4 Eier (Größe M) Glasur: 1 EL Zucker Schale und Saft einer Bio-Zitrone 100 g Puderzucker 2 TL rote Pfefferbeeren Backofen auf 180°C Umluft vorheizen. Mehl, Salz, Kardamom und Backpulver vermischen, Joghurt, Eier, Zucker, Zitronensaft -und Schale, sowie das BERTOLLI Olivenöl Cucina hinzufügen und mit dem Handrührgerät zu einer glatten Masse verrühren. Eine runde Springform von 26 cm Durchmesser mit BERTOLLI Olivenöl Cucina ausfetten oder eine runde Silikonform ungefettet verwenden. Die Teigmasse einfüllen, auf mittlerer Schiene in den Backofen schieben und 60 Minuten backen. Zitrone heiß waschen und die äußere Schale mit einem Zestenreißer abziehen. Zeste mit einem EL Zucker und einem EL Wasser aufkochen und kurz einkochen, bis das Wasser verkocht ist und der Zucker beginnt zu kristallisieren, dann alles auf einem geölten Stück Alufolie auskühlen lassen und in kleine Stückchen brechen. Zitrone auspressen. 15-20 ml Saft mit dem Puderzucker verrühren. Kuchen aus der Form lösen und auskühlen lassen. Zuckerglasur graffitiartig auf dem Kuchen verteilen. Zerbrochene kandierte Zitronenzesten und Pfefferbeeren darüberstreuen. 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