Lemon cake *super-moist*

Ingredients for 1 servings:

• 125 g butter, soft
• 100 g sugar
• 1 pack grated lemon peel
• 3 eggs (size M)
• 100 g wheat flour, type 550
• 100 g cornstarch, fine
• 2 tsp, leveled baking powder
• 1 lemon(s)
• 125 g powdered sugar
• Water
• 1 lemon(s)
• 250 g powdered sugar
• possibly water
• some sweets, fruit gums (e.g. lemon-shaped or gummy bears)

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Total time approx. 2 days 15 minutes

a sand cake that doesn’t taste sandy or dry

Preheat oven to approximately 170°C (top/bottom heat), and grease a loaf pan. Sponge cake: Beat butter in a bowl until smooth. Gradually stir in the sugar and grated lemon zest until a thickened mixture forms. Beat in each egg for half a minute (make sure to use the highest setting) until the mixture looks nice and creamy. Mix the flour with the cornstarch and baking powder, sift, and briefly stir into the creamy mixture on medium heat. Pour the batter into a loaf pan and bake on the oven rack in the lower third for 50-60 minutes (baking time depends on the oven, so do the wooden skewer test). Filling: Mix the juice of one lemon with the powdered sugar and add water to soften. Leave the cake in the pan and pierce many small, slightly deep holes in it with a wooden skewer or similar tool. Now pour the very runny powdered sugar mixture over the holes (so it can soak in nicely). After about 1 hour, turn the cake out of the pan. Glaze/Decoration: Make a glaze from the remaining powdered sugar and lemon juice and spread it over the cake. Garnish with fruit gums. Once the glaze has completely dried, wrap the cake in aluminum foil and let it sit for at least 2 days to allow the flavor to fully develop (very important!!!).