John Myers
Ingredients for 1 servings:
- 400 g sugar
- 400 g wheat flour type 405
- 400 g butter, very soft
- 6 eggs, separate
- 125 ml milk
- ½ pack of vanilla pudding powder
- 1 organic lemon(s), grated peel
- ½ pack of baking powder
- 1 pinch of salt
- Powdered sugar for sprinkling
- Fat for the mold
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes
a simple but delicious cake from childhood
Put the sugar, flour, 6 egg yolks, 4 egg whites, the very soft butter, pudding powder, milk, salt and baking powder in a bowl. Now mix all the ingredients with a mixer for at least 30 minutes. (This is important, I don’t remember why). Grate the lemon completely. Beat the remaining egg whites until stiff peaks and add them to the batter along with the grated zest, without stopping stirring. Pour the batter into a large, greased bundt cake tin and bake in a preheated oven at 175°C (top/bottom heat) for about 55 minutes (do the skewer test). Once cooled, sprinkle with icing sugar. Serve with whipped cream. Tip: If you like, you can omit the lemon and add dark chocolate pieces, raisins or walnuts to the batter instead of the lemon zest. As an alternative to icing sugar, you can also make a glaze of your choice to cover the cake.
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