Buttermilk cake

Ingredients for 1 servings:

• 400 g flour, sifted
• 250 g margarine, liquid
• 200 ml buttermilk
• 100 g sugar
• 3 eggs
• 2 tsp, leveled baking soda
• 1 packet of vanilla sugar
• 50 g cocoa powder, sifted
• 200 g icing sugar, sifted
• 1 tbsp water or milk, lukewarm
• 1 lemon(s), the grated peel and the juice
• Sprinkles, colorful, for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sheet cake

Sift the flour into a mixing bowl and stir in the melted margarine with buttermilk, sugar, vanilla sugar, baking soda, eggs, and cocoa powder. Pour the batter onto a baking sheet lined with baking paper. Bake in a preheated oven at 170°C – 200°C for about 20-30 minutes. In the meantime, prepare the icing. Mix the powdered sugar with lukewarm water or lukewarm milk, lemon juice, and lemon zest until thick. Spread the icing onto the still-warm cake and sprinkle with colorful sprinkles as desired. Tip: Another variation would be to mix only half of the batter with 25g of cocoa powder, leaving the other half light in color. Pour both batters onto a baking sheet lined with baking paper and mix lightly with a wooden spoon to create streaks. Before baking, sprinkle the cake with 200g of desiccated coconut and bake at 170°C – 200°C for about 20-30 minutes.