Buttermilk lemon cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 3 cups sugar
• 1 packet of vanilla sugar
• 2 cups buttermilk
• 1 lemon(s), zest and juice
• 3 cups flour
• 1 packet of baking powder
• 1 pinch of salt
• 1 shot of mineral water
• ½ cup(s) powdered sugar
• 7 tbsp lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple, quick, juicy and low-fat, without butter, cup recipe

Preheat the oven to 200 degrees Celsius (top/bottom heat). Whisk together the eggs, sugar, vanilla sugar, buttermilk, and lemon zest until frothy. Add the sifted flour, salt, and baking powder. Stir in the mineral water. Spread the batter evenly on a greased and breadcrumb-dusted baking sheet. Bake in the preheated oven for about 25 minutes (be sure to do the toothpick test). Then let the cake cool slightly. In a saucepan, combine the powdered sugar and lemon juice and heat gently until the powdered sugar has completely dissolved into the mixture. Pour the icing over the cake and let it set.