200 g fine sugar
120 g melted butter
juice of 2 lemons
the zest of a lemon
150 g flour
1 teaspoon baking powder
For an even baking (optional)
50 g soft butter
Preheat the oven to 165°C.
Prepare a rectangular cake tin: butter it lightly and line it with baking paper.
Mix the melted butter with the sugar and lemon zest with a whisk.
Add the eggs one at a time, mixing with the whisk between strokes.
Then add the flour and baking powder.
Finally, add the lemon juice.
Pour the batter into the cake pan.
To ensure even baking and that the cake “pops” in the center, pour the soft butter (ultra soft!) into a piping bag and cut off a 5 mm tip. Pipe a line of butter down the center of the cake. This step is optional but will give you a nice result
Bake for about 45 minutes.
The cake is cooked when the tip of a knife inserted in the center of the cake comes out clean.
Let the cake cool for 15 minutes in the pan before removing it from the pan and cooling it on a rack.
If you wish, you can add a lemon glaze: mix the juice of 1/2 lemon with 2 tablespoons of powdered sugar. You should have a fairly liquid glaze, but not too liquid. If it seems too liquid, add a little sugar. On the contrary, if it seems pasty, add a little lemon juice! Once the cake is cold, pour the icing over it with a tablespoon.