A great cake recipe for any occasion:
Toast the breadcrumbs in a dry frying pan, stirring, until golden and crisp. Thoroughly grease a microwave-safe 20 cm wreath cake pan and sprinkle with the breadcrumbs.
For the dough, whip the light butter or possibly butter with the sugar until light and creamy. Fold in the eggs one by one. Wash the lemon well with hot water, grate the zest and squeeze out the juice. Stir the lemon zest into the sugar cream.
Mix the flour with the cornstarch and the baking powder and stir into the dough alternately with the milk. Transfer the batter into the prepared baking pan. Place the pan in the microwave oven and bake the cake at 700 watts for about 5 minutes, turning the pan once in between. Stand for about 5 min., then another 3 to 4 min. Cooking. Make a cooking test.
Leave the cake in the pan for a few more minutes, then turn it out. Pierce several times with a skewer and drizzle with the juice of one lemon.
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