Small lemon cake

Ingredients for 1 servings:

• 120 g butter, soft, or margarine
• 100 g powdered sugar
• 1 tsp lemon zest
• 1 pinch of salt
• 2 eggs
• 150 g flour
• 2 tsp baking powder
• 6 tbsp milk
• Butter for the mold
• 3 tbsp, heaped powdered sugar
• e.g. lemon juice
• possibly flowers, edible
• possibly sugar sprinkles
• possibly lemon zest

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

For the sponge cake, put the butter, icing sugar, lemon zest, and salt in a mixing bowl and beat with a hand mixer until creamy, then add the eggs and mix everything together well. Mix the flour with the baking powder and sift over the buttercream. Add the milk and mix everything briefly until all the ingredients are just combined, otherwise the batter will be tough. Pour the batter into a small, buttered loaf or bundt pan, filling the pan 3/4 full. Smooth it out. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes. After baking, let the cake stand in the pan for about 10 minutes, then remove it and turn it out onto a wire rack to cool. For the icing, mix the icing sugar with just enough lemon juice to form a smooth icing. Spread the icing over the cake. If you like, you can sprinkle some edible flowers, sugar sprinkles or grated lemon peel onto the still wet glaze.