Juicy and fruity lemon cake

Ingredients for 1 servings:

• 250 g margarine
• 250 g flour
• 250 g sugar
• 4 eggs
• 1 bag of baking powder
• 1 bag of vanilla sugar
• 1 small bottle(s) flavoring (lemon flavor) or Citroback or grated lemon peel
• 1 lemon(s), the juice and the pulp
• 1 packet of powdered sugar
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 15 minutes

Lemon fritters

Put the margarine in a mixing bowl and beat until creamy, then add the sugar and vanilla sugar. Add the flour and the sachet of baking powder and beat vigorously. Now add one egg at a time to the batter, beating thoroughly after each egg. Finally, add the lemon flavoring and 1 teaspoon of lemon pulp and beat well. Grease a cake tin and pour in the batter. Bake at 175°C (top/bottom heat) for 55 minutes. While the cake is still warm, brush all over with lemon juice using a pastry brush. For the glaze, mix the remaining lemon juice and the icing sugar until the mixture is nice and creamy and free of lumps. Spread the glaze over the cooled cake.