Lemon Cream Cake

Ingredients for 1 servings:

• 5 m.-sized eggs
• 250 g sugar, fine baking sugar or icing sugar
• 250 ml oil
• 250 ml liqueur, Crema di Limone
• 250 g flour, non-stick
• 1 packet of baking powder
• 1 organic lemon(s), zest grated and juice squeezed
• 100 g powdered sugar
• Fat, for the shape

Instructions

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

a quick, refreshing summer cake

Beat the eggs with sugar (if you like, you can also add 1 sachet of vanilla sugar) and the grated lemon zest on high speed until the mixture is creamy white. Then, very slowly (like mayonnaise), add the oil and then the liqueur. Then, using a spatula, carefully fold in the flour mixed with the baking powder – the batter will be quite runny. Pour into a greased bundt cake pan or ring tin and bake at 160°C for about 1 hour (test with a skewer). For the glaze, mix the lemon juice with the icing sugar until creamy and brush onto the cooled cake. This cake will stay moist for a week, if it survives that long.