Quick mini lemon cake for the 18 cm springform pan

Ingredients for 1 servings:

• 100 ml cream
• 90 g raw cane sugar
• 120 g spelt flour, type 630
• ½ pack of baking powder
• ½ packet of vanilla sugar
• 2 m.-sized eggs
• n. B. flavoring (lemon)
• 1 lemon(s), juice, about 40 ml
• 35 g powdered sugar
• possibly powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Very juicy and fruity, with cream instead of butter

Preheat the oven to 180°C (fan assisted). Line an 18 cm springform pan with baking paper or grease. Mix the flour and baking powder. Mix the sugar with the vanilla sugar. Place the cream in a bowl, add the eggs, sugar mixture, and flour-baking powder mixture one after the other, and mix to form a fairly runny batter. Pour the batter into the springform pan and smooth it out. Bake in the preheated oven at 180°C for about 35 minutes (varies by oven). Cover with aluminum foil if the top browns, if necessary. Test for doneness with a knitting needle. If the batter no longer sticks to the needle, the cake is done. Mix the squeezed juice of one lemon with the powdered sugar. Using a knitting needle or similar tool, pierce deep holes in the still-hot cake and pour the lemon-powder mixture evenly over the cake. Let the cake cool completely. If desired, sprinkle it with powdered sugar before serving. The entire cake has approximately 1444 kcal and 45.72 g of fat. At 28.51%, it’s suitable for the Low-Fat 30 diet.