Lemon cake from the tray

Ingredients for 1 servings:

• 1 lemon(s), untreated, peel
• 60 ml lemon juice
• 100 g butter, soft
• 5 eggs, (L)
• 275 g sugar
• 1 packet of vanilla sugar
• 250 g buttermilk
• 250 g flour
• 125 g cornstarch
• 1 pinch of salt
• 1 tsp, heaped baking soda
• ½ pack of baking powder
• 50 ml lemon juice (e.g. direct juice)
• 200 g powdered sugar, approx.

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

lemony with buttermilk and less butter

Zest a large, unwaxed lemon with a zester and squeeze the juice with a hand press. Cream the butter, sugar, vanilla sugar, and eggs until fluffy. Then stir in the buttermilk and a total of 60 ml of lemon juice (I always use Hitchcock’s direct lemon juice with the squeezed lemon juice). Mix the flour with the cornstarch, baking soda, baking powder, salt, and grated lemon zest and add to the remaining ingredients. Mix everything well. Spread the batter evenly onto a well-greased baking sheet or roasting pan and bake for about 20 minutes at 180°C (top and bottom heat) on the middle rack. Shortly before the end of the baking time, mix a glaze from the lemon juice and powdered sugar. Remove the cake from the oven and pierce it several times with a fork to ensure the glaze penetrates properly. Spread the glaze evenly over the still-hot cake. Let it cool and dust with powdered sugar or decorate as desired.