Lemon Cake

Ingredients

• 250 g flour
• 1 tsp Baking powder
• 100 g cold butter (in cubes)
• 75 g sugar
• 1 egg
• 800 ml milk
• 1 packet organic lemon zest
• 8 Tbsp sugar
• 4 eggs
• 2 packets Vanilla Pudding Powder
• 1 pinch saffron
• 150 g powdered sugar

Instructions

1. 1.

   Sift the flour with baking powder into a bowl. Quickly knead in butter, sugar and egg. Wrap the dough in cling film and refrigerate for 30 minutes.

2. 2.

   Cook the milk with sugar and pudding powder according to package instructions until it thickens; remove from heat and let cool slightly.

3. 3.

   Roll out the dough on a floured surface and place it in a deep baking pan. Prick the base several times with a fork and bake preheated oven at 180°C (convection) for about 10 minutes. Meanwhile, separate the eggs: mix yolks with lemon zest and saffron into the pudding; beat egg whites to stiff peaks and fold gently in. Spread the lemon pudding over the base and bake on the middle rack for about 30‑40 minutes. Let the cake cool completely (best overnight). Before serving dust generously with powdered sugar, cut into pieces and serve.