For the lemon ring cake, cream the sugar with the vanillin and the eggs. Add the juice and zest of the lemon, then fold in the flour mixed with baking powder and the stiffly whipped cream.
Pour the batter into the prepared cake pan. Bake in the preheated oven at 170 °C on the middle shelf for approx. 50 minutes at top/bottom heat.
Turn out of the pan and let cool.
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