Lemon cake made with buttermilk

Ingredients for 1 servings:

• 3 eggs
• 225 g sugar
• 0.38 liters buttermilk (lemon buttermilk)
• 1 pinch of salt
• 1 packet of baking powder
• 400 g flour
• 4 lemons
• 4 tbsp powdered sugar
• 2 packs of cake icing (lemon flavor)
• Grease for the tray

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

low-fat and quick – light summer cake

Whisk the eggs, sugar, buttermilk, and salt until creamy. Combine the flour and baking powder and stir in. Spread the batter onto a well-greased baking sheet approximately 35 x 40 cm (I always line the baking sheet with baking paper). Bake in a preheated oven (top/bottom heat: 175°C, fan oven: 150°C, gas mark 2) for approximately 25 minutes. Meanwhile, squeeze the lemons. Measure out 200 ml of juice and mix with 4 tablespoons of icing sugar. Prick the hot cake several times (preferably with a fork). Drizzle or spread the mixture over the cake. Then let it cool. Cover the cake with lemon glaze. This cake tastes best when chilled. This also gives the glaze a nice crispy texture.