1 cup (200g) unsalted butter, softened
2 tablespoons grated lemon zest
1 cup (180g) all-purpose flour, sifted with 2 teaspoons baking powder and 1/2 teaspoon salt
4 large eggs
2 cups (240g) all-purpose flour, sifted with 2 teaspoons baking powder and 1/2 teaspoon salt
1 cup (200g) unsalted butter, softened
2 tablespoons grated lemon zest
1 cup (180g) all-purpose flour, sifted with 2 teaspoons baking powder and 1/2 teaspoon salt
4 large eggs
2 cups (240g) all-purpose flour, sifted with 2 teaspoons baking powder and 1/2 teaspoon salt
Preheat the oven to 180°C (medium)
Grease a 25cm-diameter cake pan with butter. Reserve
In an electric mixer, beat the butter with lemon zest and all-purpose flour until light and fluffy
Add eggs one at a time, beating well after each addition
Remove the mixer bowl and whisk in the sifted flour
Pour the batter into the prepared cake pan and place it in the preheated oven until the surface is golden brown (about 40 minutes)
Remove from the oven and let it cool on a wire rack
Prepare the glaze: In a bowl, mix all ingredients until smooth
Use a spoon to spread this mixture evenly over the cake
Unmold the cake after cooling and serve
254 calories per slice
