Juicy lemon cake à la “Frau Barbara”

Ingredients for 1 servings:

• 125 g flour
• 125 g cornstarch
• 2 tsp, leveled baking powder
• 200 g margarine or butter
• 220 g sugar
• 4 m.-sized eggs
• 150 g powdered sugar
• ½ organic lemon(s), juice and grated zest

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Grease a loaf pan well. Wash the lemon with hot water, dry it, finely grate the zest, and squeeze out the juice. In a bowl, beat the margarine or butter with the whisk attachment of an electric mixer until smooth. Then gradually add the sugar until the mixture forms a thick paste. Beat in each egg, one at a time, for about 30 seconds at full speed. Mix the flour with the cornstarch and baking powder and stir into the butter and egg mixture in two or three portions at medium speed. Pour the finished batter into the greased pan and smooth it down. Bake the Barbara cake in the preheated oven on the middle rack for about 55 minutes. Do the skewer test towards the end. Remove the cake and let it cool in the pan for about 10 minutes. In the meantime, prepare the icing. To do this (optional), sift the powdered sugar and mix it with 3-4 tablespoons of lemon juice until thick. Remove the Barbara cake from the pan, spread generously with the icing, and let it cool completely. The cake’s icing can be garnished with cherries and/or sprinkled with lemon zest.