Lemon cake

Ingredients for 1 servings:

• 4 eggs
• 8 tbsp sugar
• 8 tbsp flour
• 8 tbsp rapeseed oil
• ½ tsp baking powder
• 2 cups water
• 1 cup sugar
• 2 lemon(s), the juice
• 1 packet of pudding powder (vanilla flavor)
• 200 g butter
• 1 egg(s)
• e.g. powdered sugar
• e.g. lemon juice

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

à la Menzel

For the dough, mix the eggs, flour, sugar, oil, and baking powder together in a springform pan at 180°C for about 30 minutes, or longer if necessary. Be sure to test the cake for doneness with a wooden skewer! Let the base cool and then cut in half. For the filling, make a pudding from the water, sugar, lemon juice, and pudding mix, then boil and stir in the egg. Let the pudding cool to room temperature and store the butter at room temperature. When both are at the same temperature, mix it with a mixer to make a buttercream. Spread half of the cream on the bottom third of the base, cover with the middle third of the base, then spread the other half of the cream on top and cover with the top third of the base. Mix the lemon juice and icing sugar to make a glaze and then cover the top layer with it. Let the glaze set in the refrigerator and then serve.