Lemon mascarpone cake with pistachio topping

Ingredients for 1 servings:

• 1 lemon(s)
• 200 g flour
• 1 tsp baking powder
• 125 g butter, soft
• 200 g sugar
• 2 m.-sized eggs
• 150 g mascarpone
• butter
• Flour
• 150 g powdered sugar
• 125 g pistachios, roasted and salted

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Grease and flour a loaf pan. Preheat the oven to 150°C (fan oven). Rinse the lemon with hot water, pat dry, and finely grate the zest. Halve the lemon and squeeze the juice from both sides by hand. Mix the flour and baking powder. Beat the butter and sugar with a hand mixer for about 5 minutes until light and creamy. Beat in the eggs, one at a time, for 1 minute each. Add the mascarpone, flour mixture, lemon juice, and grated zest and mix briefly until smooth. Pour the batter into the loaf pan and level the surface. Bake in the oven for 50-60 minutes. Remove the cake from the oven and let it rest in the pan for 10 minutes. Turn out of the pan and let it cool completely on a wire rack. Shell the pistachios and roughly chop them. For the glaze, mix the icing sugar and 3 tablespoons of water until smooth. Spread the icing thickly over the cake with a spoon and sprinkle the pistachios on top. Allow the icing to dry completely. Cut the cake into approximately 14 slices and serve.