Super moist lemon cake

Ingredients for 1 servings:

• 200 g butter or margarine, soft
• 4 eggs
• 200 g sugar
• 250 g flour
• 2 tsp baking powder
• 1 pinch of salt
• Lemon(s), untreated, grated peel thereof
• 1 tbsp rum
• Fat for the mold
• 2 orange(s), squeezed, for soaking
• 2 lemons, squeezed, for soaking
• 125 g powdered sugar
• 2 tbsp lemon juice
• 100 g powdered sugar
• possibly lemon(s), untreated, grated peel thereof

Instructions

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

Cream the butter, eggs, and sugar until fluffy. Mix the flour with the baking powder and add to the cake. Add the salt, lemon zest, and rum. Mix everything well. Pour the finished batter into a greased 24cm springform pan or cloverleaf pan lined with baking paper. Bake on the middle rack at 175°C for about 60 minutes. Test for doneness, remove the cake, and pierce the hot cake with a wooden skewer. Mix the lemon and orange juice with the powdered sugar and drizzle over the cake. Let it set overnight, ideally. The next day, remove the cake from the pan, peel off the paper, and cover with the icing. Decorate with wafer-thin strips of lemon zest, if desired. You can, of course, omit the icing and just dust with powdered sugar—depending on your taste!