East Prussian lemon cake

Ingredients for 1 servings:

• 250 g flour
• 250 g sugar
• 250 g butter
• 3 m.-sized eggs
• 3 organic lemons
• ½ pack of baking powder
• 8 tbsp sugar
• powdered sugar
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

Very moist!! Serves 12, from a 26 cm springform pan

Mix flour with baking powder, sugar, butter, eggs and the grated zest of 2 lemons and pour into a greased 26 cm springform pan. Bake for 1 – 1 1/4 hours at 160 – 175 °C (top/bottom heat). Mix the juice of 3 lemons with 8 tablespoons of sugar until the sugar has dissolved. Let the cake cool slightly, then turn it out. Use a wooden skewer to pierce holes in the base of the cake and pour in the lemon juice with a teaspoon. Once the juice has been well absorbed, turn the cake out again. Sprinkle with powdered sugar just before serving. I bake the cake at around 175 °C (350 °F). It’s a very old recipe; there were no temperature graduations back then.