My versatile pot cake

Ingredients for 1 servings:

• 250 g butter or margarine
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 tbsp lemon juice, orange or apple juice
• 4 eggs
• 200 g flour
• 50 g cornstarch
• 1 pack of pudding powder
• ½ pack of baking powder
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Whisk the fat with sugar, vanilla sugar, salt, lemon juice, and eggs until fluffy and the sugar has dissolved. Combine the flour with the cornstarch, pudding powder, and baking powder and stir into the egg-sugar mixture. Grease a loaf pan (approx. 30 cm). Pour the batter into the pan and smooth it out. Bake in a preheated oven (175°C or gas mark 2) for about 60 minutes. Cover with parchment paper for the last 15 minutes if desired to prevent the cake from overcooking. Variations: – Chocolate cake with chocolate pudding powder and optional chocolate sprinkles – Stracciatella cake with cream pudding powder, 1 bottle of butter vanilla flavoring, and dark chocolate pieces (milk or cream can be used instead of the juice) – Confetti cake with vanilla pudding powder, colored sugar sprinkles, and finally, add food coloring – Caramel cake with caramel pudding powder and hazelnut brittle