Lemon cake from the tray

Ingredients for 1 servings:

• 330 g butter or margarine
• 330 g sugar
• 330 g flour
• 3 lemons, untreated
• 6 egg yolks
• 6 egg whites
• 1 tbsp baking powder
• 200 g powdered sugar
• 1 pinch of salt
• Grease for the tray

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

very juicy and quick to make

Grate the zest of the lemons. Squeeze the lemons, reserving the juice of one lemon for the glaze. Beat the egg whites with a pinch of salt until stiff peaks form. Cream the butter or margarine until fluffy, then add the sugar and the egg yolks, one after the other, and beat until creamy. Add the juice of 2 lemons and the zest of 3 lemons. Mix the flour with the baking powder, sift it onto the butter and egg mixture, and mix in. Finally, fold in the beaten egg whites. Grease a baking tray and spread the batter on it. Bake in a preheated oven at 190°C (top/bottom heat) for about 20 minutes, until the surface is golden brown. In the meantime, mix the icing sugar with the remaining lemon juice to form a thin glaze. Then spread this over the still warm cake. The cake should be baked at least 1 day before serving, as this allows the flavor to develop even better. Well packaged and stored in a cool place, the cake will keep for a few days – as long as it isn’t eaten beforehand!