Light lemon cake

Ingredients for 1 servings:

• 225 g sugar
• 4 eggs
• 75 g semi-skimmed margarine, 39%
• 2 lemons, untreated
• 150 g wheat flour
• 50 g icing sugar for the icing
• Fat for the mold

Instructions

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

WW suitable, approx. 12 pieces from a loaf tin or from a 20 x 20 cm baking tray

Preheat the oven to 190°C (top/bottom heat). Grease a loaf pan or line a 20 x 20 cm baking sheet with baking paper. Beat the sugar and eggs for about 4-5 minutes until frothy. Grate the lemon zest and squeeze the lemons. Set the juice aside. Melt the margarine and gradually add it, along with the lemon zest, to the egg and sugar mixture. Sift the flour over the mixture and carefully fold it in. Pour the batter into the prepared pan. Bake in the preheated oven on the middle rack for about 18-20 minutes. Turn the cake out onto a wire rack and let it cool. Slowly heat the lemon juice and powdered sugar until the sugar dissolves. Prick the surface of the cake several times with a fork and spread the lemon mixture over the cake. Let the lemon cake cool and cut into 12 equal pieces.