Gluten-free lemon cake

Ingredients for 1 servings:

• 250 g butter, room temperature
• 200 g sugar
• 1 tbsp vanilla sugar
• 4 eggs
• 1 lemon(s), untreated
• 250 g flour, gluten-free
• ½ tsp, crushed cream of tartar
• Fat, for the shape
• 125 g powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

tastes nice and lemony, becomes light and juicy

The butter must be very soft. I then use the butter paper to grease the loaf pan. Preheat the oven to 160°C (top/bottom heat). Beat the butter with the sugar and vanilla sugar until light and fluffy, then gradually add the four eggs and mix in. Grate the lemon zest and add it. Mix the gluten-free flour and cream of tartar baking powder and mix in. Pour the batter into the greased loaf pan and bake in the preheated oven for about 70 minutes. Check after 60 minutes if the cake is getting too brown. Cover with aluminum foil if necessary. Let the cake cool in the pan and then remove. Squeeze the lemon and mix the juice and powdered sugar to make a glaze. Spread this over the cake.