Quick Mini Lemon Cake for 18 Cm Springform Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 ml cream
- 90 g raw cane suar
- 120 g spelled flour, type 630
- 0.5 ½ pack baking powder
- 0.5 ½ pack vanilla sugar
- 2 medium egg (s)
- Flavor (lemon)
- 1 lemon (s), juice it, about 40 ml
- 35 g powdered suar
- possibly powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C fan oven. Line or grease an 18 cm springform pan with baking paper.
- Mix the flour and baking powder. Mix the sugar with the vanilla sugar. Put the cream in a bowl, add the eggs, sugar mixture and flour-baking powder mixture one after the other and work into a fairly liquid batter. Put the dough in the springform pan and smooth it out. Bake in a preheated oven at 180 ° C for about 35 minutes (varies depending on the oven). Cover with aluminum foil if the cake turns brown on top. Do the cooking test with a knitting needle. If the dough no longer sticks to the needle, the cake is ready.
- Mix the squeezed lemon juice with the powdered sugar. Poke deep holes in the hot cake with a knitting needle or something similar and pour the lemon-icing sugar mixture evenly over the cake.
- Let the cake cool completely. If you want, sprinkle it with powdered sugar before serving.
- The entire cake has about 1444 kcal and 45.72 g of fat. At 28.51%, it is suitable for the Low-Fat 30 diet.
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