Lemon cake

Ingredients for 1 servings:

• 110 g butter, soft
• 140 g sugar
• 1 bag of vanilla sugar
• 3 eggs (size L)
• 2 large lemons
• 110 ml milk
• 150 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 4 tbsp orange juice
• 100 g powdered sugar
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

only takes 10 minutes in the microwave, but is still juicy

Squeeze the lemons (including the pulp). Beat the butter, sugar, and eggs until fluffy. Stir in three-quarters of the lemon juice. Then briefly but thoroughly mix in the milk, flour, cornstarch, and baking powder. Pour the batter into a microwave-safe, 26 cm round pan. Bake at 600 watts for 9-10 minutes. Let stand for 5 minutes. Turn the cake out of the oven. Make a thin glaze from the remaining lemon juice, orange juice, and approximately 100 g of powdered sugar. Spread this over the still-warm cake. This glaze will absorb completely and will then be invisible. Dust the cooled lemon cake with powdered sugar. TIPS: If you like, you can also add the grated zest of an unwaxed lemon to the batter. I make the cake with 75 g of sugar and 75 g of homemade vanilla sugar. The cake tastes even better the next day.