Lemon cake

Ingredients for 1 servings:

• 250 g margarine
• 250 g sugar
• 5 eggs
• 250 g flour
• 2 tsp baking powder
• ⅛ liter lemon juice (from about 3 lemons)
• 100 g powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

super juicy, stays fresh for a long time

Beat the margarine and sugar until fluffy. Gradually beat in the eggs, stirring until the sugar is completely dissolved. Finally, stir in the flour and baking powder. Pour the batter into a greased or parchment-lined loaf pan about 30 cm long. I prefer parchment paper because it makes it easier to lift the finished cake out of the pan. Bake in a preheated oven at 180 degrees Celsius for about 75 minutes. Let the cake cool slightly in the pan. In the meantime, mix the lemon juice with the sifted powdered sugar. Pierce the cake several times with a knitting needle. Brush the top of the cake with the lemon juice until it is completely absorbed (pouring new holes occasionally if necessary). Leave the cake in the pan until it has cooled completely (possibly overnight). If you like, you can top it with icing or dust it with powdered sugar before serving. But we like it best on its own!