French weekend cake

Ingredients for 1 servings:

• 4 eggs
• 1 bag lemon peel, grated
• 230 g sugar
• 125 ml cream
• 1 tbsp rum
• 1 pinch of salt
• 240 g flour
• ½ pack of baking powder
• 90 g butter, melted
• 1 tbsp lemon juice
• 100 g powdered sugar
• 1 tbsp water
• some lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

simple, easy to carry

Preheat the oven to 170°C (top/bottom heat) or 150°C (fan oven). Grease and flour a loaf pan. Whisk the eggs, lemon zest, sugar, cream, rum, and salt in a bowl. Sift in the flour and baking powder and stir in. Finally, stir in the melted butter and a tablespoon of lemon juice. Pour the batter into the loaf pan and bake for about 40-50 minutes. Do the skewer test. Let the cake cool and then turn it out. Sift the icing sugar into a heatproof bowl and mix with a tablespoon of water and lemon juice to form a thick paste. Place the bowl over a pan of hot water and stir for one to two minutes until the icing is warm but not hot. This will give it a nice shine. Spread the icing on the cake, allow it to dry and set. The cake will keep for several days if stored in an airtight container.