Lemon cake

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 1 lemon(s), juice and zest
• 200 g flour
• 50 g cornstarch
• 1 ½ tsp baking powder
• 1 pinch of salt
• 4 eggs
• Fat for the mold
• ½ lemon(s), juice
• 150 g powdered sugar
• 4 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

First, cream the butter in a mixing bowl until fluffy and add the sugar. Grate the zest of one lemon into the butter mixture. Roll the lemon briefly and squeeze the juice into the bowl, being careful not to get any pips in the bowl. Mix the mixture well. In a separate bowl, combine the dry ingredients for the cake batter. Stir the ingredients into the batter alternately with the eggs. Grease a loaf pan, pour in the batter, and bake in the oven at 170°C (convection oven) for about 50 minutes. For the glaze, mix the icing sugar with about four tablespoons of lemon juice. The glaze should not be too runny. Prick the cake several times with a skewer, not too close to the edge, and carefully drizzle the juice of half a lemon into the holes. Finally, spread the icing over the cake.