Rieslingskuchen

Instructions

1. Preheat the oven to 175 °C and butter a loaf or savarin tin.
2. In a bowl, beat the softened butter with the sugar until pale and fluffy.
3. Add the eggs one at a time, beating well between each, then mix in the lemon zest and vanilla.
4. Combine the flour, baking powder and salt, then fold them in alternately with the Riesling.
5. Pour the batter into the tin and smooth the top. Scatter with flaked almonds if you like.
6. Bake for about 45 to 50 minutes, until a knife inserted comes out dry.
7. Let it cool slightly before turning out, dust with icing sugar and enjoy.