Tart lemon sparkling wine cake

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 200 ml oil
• 2 lemon(s), zest and juice
• 200 ml dry sparkling wine (1 Piccolo)
• 200 g flour
• 100 g cornstarch
• 1 pack of jelly
• 1 packet of baking powder
• 125 g powdered sugar
• 3 tbsp water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a slightly different lemon cake

Grease a 30 cm loaf pan and preheat the oven to 200°C (top/bottom heat). Beat the eggs and sugar until creamy, then stir in the oil, lemon zest, and lemon juice. Mix the flour with the cornstarch, jelly powder, and baking powder, then quickly stir in the sparkling wine. Pour into the prepared pan and bake at 200°C for about 45 minutes. Cover the cooled cake with the icing. Notes: – The sparkling wine should be opened as recently as possible to prevent any carbonation from being lost. This is what really makes the cake fluffy! – Lemon fizz could be used as an alternative to the sparkling wine, but then it’s better not to use the icing or to reduce the sugar. – Please DO NOT reduce the sugar in the original recipe, as the cake already has a quite tart taste. The cake certainly won’t taste too sweet. – It tastes much better with the icing. It’s only better to omit it if you really don’t want any sweetness at all. – The jelly powder can be omitted; it just misses a bit of that fun yellow color. You could also use some food coloring instead. – The calorie information is based on 20 slices!