Ingredients portion 12
Butter 100 g
Sugar 100 g
Dr.Oetker vanilla sugar 8 g
Lemon zest 1 tablespoon
Wheat flour 250 g
Chicken egg 3 pieces
Dough opener Dr.Oetker 10 g
Milk 2 tablespoons
Cooking instructions 1 hour and 30 minutes
1 For the dough, mix 250 grams of flour with the baking powder.
2 3 eggs beat with a hand mixer for about 0.5 minutes on high speed, gradually adding 100 grams sugar, vanilla sugar, 100 grams butter, 1 tablespoon lemon zest and 2 tablespoons milk.
3 Then gradually add the flour and baking powder mixture until you obtain a smooth, even dough.
4 Pour the batter into the tin and spread out evenly. Put the dish in the oven on the wire shelf on the lower third of the oven.
5 After 15 minutes of baking, cut the cake lengthwise in the middle to a depth of about 1 cm with a sharp knife.
6 Bake for about 45 minutes at 180 degrees.
7 Leave the cake in the mould for 10 minutes, then take it out of the mould and cool on the wire shelf.
8 Grease the muffin tin. Preheat the oven to 180 degrees.