Lemon and orange cake

Ingredients for 1 servings:

• 120 g butter, soft
• 1 lemon(s), unpeeled
• 1 orange(s), unpeeled
• 160 g flour
• 1 ½ tsp baking powder
• 1 pinch of salt
• 160 g sugar
• 2 eggs (size M)
• 4 tbsp milk
• Juice
• powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

very juicy and totally easy

Preheat the oven to 180°C. Butter and crumble a small baking pan. Grate the zest from the orange and lemon and set aside. Halve each fruit and squeeze the juice from each half. Combine the juice from the lemon and orange halves in a bowl. Cream the butter until fluffy, add the salt, sugar, and eggs, and mix until foamy. Stir in the orange and lemon zest. Mix the flour and baking powder, sift them onto the butter/egg mixture, and quickly mix in on low heat, alternating with the milk. Pour the batter into the pan and smooth it out. Bake on the middle rack for about 40 minutes. Remove from the oven and prick the surface of the cake several times with a wooden skewer. Spread all but a small amount of the reserved juice over the top of the cake, allowing it to soak into the holes. It’s best to let the cake cool completely in the pan while it’s still cool. Turn out the cake, then use the remaining juice and a sufficient amount of powdered sugar to make a glaze and cover the cake with it. Decorate as desired! Tip: The cake tastes best when still lukewarm!