Lemon Cake in Glass

Prepare the glasses

1. Rinse the glasses hot, butter, dry and crumble. Rinse the lids with hot too, I boil the rings briefly, I hang them over a wooden spoon so they can dry. Now I hollow the oven grate (grid) from the oven and put it ready. I preheat the oven to 160 °. And now it starts.
2. I weigh the ingredients and have them ready for me to handle. The butter can be whipped in the mixing bowl and until frothy light. Then the sifted powdered sugar comes in, a nice mass should result. I let the eggs work in one by one. Now sift in the sifted flour with the cornstarch and baking powder. Add the grated zest of the lemon as well as the aroma and juice of the lemons. A scent rises in the nose and gives hope for good.
3. If everything is in the batter, half of it is divided into the glasses. Put the wire shelf in the oven to make it easier. Then place the glasses on top and put them in the middle rack. And baking. I set the timer to 35 minutes. Of course, the smaller glass doesn’t take that long, a stick test helps. You know, if the chopsticks dry after pricking, the heart can rejoice 🙂
4. Please take the glasses out with a glove when they are baked. Here’s how I do it: Put the rubber ring on the lid, put the lid on the glass and tighten it with the clamp. I leave the clip on. But you can also put 100 ° hot water in the high pan of the oven and boil the glasses at 100 ° for 30 minutes.
5. Now I have supplies for my sweet tooth. Thank you for the time you took to read all of this. Good luck with your Uschi