Lemon cake on a tray

Ingredients for 1 servings:

• 400 g flour, type 405 or 550
• 300 g sugar
• 2 packs of cream of tartar baking powder
• 1 packet of vanilla sugar
• 150 g butter or margarine, soft
• 300 ml milk, alternatively soy milk, oat drink or rice drink
• 2 lemon(s), organic, grated peel
• 200 g powdered sugar
• 4 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

quick to prepare and without egg

Wash the lemons in hot water, dry them, and grate the zest. In a bowl, put the flour, cream of tartar (has no aftertaste), sugar, and vanilla sugar together and mix. Use both baking powder packets, as they ensure the cake is just as light and fluffy as it would normally be with eggs. Add the softened butter or margarine and mix with a hand mixer. Slowly stir in the milk and add the lemon zest. Mix everything well; the batter should pull away heavily from the spoon. Spread the batter onto a greased baking tray or one lined with baking paper and bake in a preheated oven at 200°C (top/bottom heat) for about 25 minutes. Do the skewer test. Let the cake cool. For the glaze, sift the icing sugar into a small bowl. Mix with the lemon juice until it forms a stiff glaze and spread it over the cake.