Lemon cloud

Ingredients for 1 servings:

• 200 g flour
• 200 g sugar
• 3 tsp, leveled baking powder
• 1 pinch of salt
• 1 organic lemon(s)
• 3 eggs
• 200 ml whipped cream
• Fat for the mold
• 100 g powdered sugar
• 1 tsp butter
• e.g. lemon juice (from organic lemon)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

moist lemon cake baked with cream

Preheat the oven to 180°C (top/bottom heat). Grease a 26 cm springform pan. Wash the lemon in hot water, grate the zest, and then squeeze the juice. For the batter, put the flour, sugar, baking powder, and salt in a mixing bowl and mix. Add the lemon zest, eggs, and cream. Using an electric hand mixer, first gently whisk together, then beat on high for 3 minutes until creamy. Pour the batter into the greased springform pan and place on the middle rack of the oven. Bake for about 30 minutes. If necessary, cover with aluminum foil after 20 minutes to prevent the cake from overcooking. Test for doneness! Let the cake cool in the pan. For the glaze, melt the butter. Sift the icing sugar and mix it with the butter and enough lemon juice to make a spreadable glaze. Cover the cooled cake with this glaze. Let it dry. The cream makes the cake light and not too heavy. The butter in the icing prevents it from crumbling when the cake is cut.