Bulgur lemon cake

Ingredients for 1 servings:

• 100 g bulgur
• 240 ml water
• 250 g butter
• 250 g powdered sugar
• 250 g cream cheese, natural
• 4 eggs, size M
• 300 g wheat flour type 405
• 1 packet of baking powder
• 2 organic lemons
• 100 g candied lemon
• 200 g powdered sugar
• 3 tbsp lemon juice from the organic lemons
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

for a 24/25 springform pan

Rinse the bulgur thoroughly under running water and drain. Bring to a boil with the water, simmer gently with the lid on for about 12 minutes, and then let cool. Sift the wheat flour with the baking powder. Grate the zest from the lemons and squeeze out the juice. Set aside 3 tablespoons of juice for the glaze. Mix the candied lemon peel with 1 tablespoon of lemon juice and let it soak for 1 hour. Mix the butter, powdered sugar, and cream cheese with a hand mixer until creamy. Gradually beat in the eggs, one at a time. Stir in the sifted flour, add the preserved candied lemon peel, remaining lemon juice, and zest, and then mix in the cooled bulgur. Lightly grease the bottom of the baking dish, pour in the batter, and smooth it down. Set the oven to 180°C (top/bottom heat) and bake the cake for 75 minutes. Turn off the heat and let stand in the oven for 10 minutes. Mix the powdered sugar and lemon juice well (without lumps) to form a thick glaze. You may need to add a little more water. Spread it over the lukewarm cake with a pastry brush.