4 eggs, 250 gr caster sugar
1 pinch of fine salt, 100 gr of liquid cream.
the zest of 2 lemons, 190 gr of flour
4 g of baking powder
I put ½ c a coffee of baking powder
70 gr cold melted butter.
40 gr of water
180 gr of sifted icing sugar
10 gr of lemon juice
Preheat your oven to 170 ° C. Melt the butter in a saucepan and set aside. Sieve the flour with the baking powder and then zest the lemons. To the beater, assemble the eggs and the sugar meal until the mixture doubles in volume.
Then add salt, liquid cream, lemon zest, sifted flour with the yeast and finally the cold melted butter by gently mixing with a whisk.Burry and flour a cake pan (19cm long, 8 cm wide and 7 cm high) and then top with the cake paste.
Bake and cook for about 1 hour (check the cooking by pressing the blade of a knife, it should come out slightly damp) Prepare the ice with water, Mix the icing sugar with water and lemon juice, using a whip.
When the cake is lukewarm, cover it completely with water and pour over it. Enjoy this warm or cold cake.