1 cup of butter
1 1/2 cups of sugar
4 eggs
2 cups of all-purpose flour
1 tablespoon of active dry yeast
1 tablespoon of grated lemon rind
1/4 cup of milk
For the topping
2 cups of confectioners' sugar
4 tablespoons of freshly squeezed lemon juice
1 cup of butter
1 1/2 cups of sugar
4 eggs
2 cups of all-purpose flour
1 tablespoon of active dry yeast
1 tablespoon of grated lemon rind
1/4 cup of milk
For the topping
2 cups of confectioners' sugar
4 tablespoons of freshly squeezed lemon juice
Beat the butter and sugar together, adding eggs one at a time, beating well after each addition
Add the flour, yeast, and grated lemon rind
Beat until smooth
Bate well
Add the milk and beat until just combined
Pour the batter into a 31 x 42 cm greased baking dish and bake in a preheated oven at 180°C for 35 minutes or until a toothpick inserted comes out clean
Prepare the topping: mix the confectioners' sugar with freshly squeezed lemon juice
Spread over the warm cake in the baking dish
Cutter the cake into squares and let cool completely before removing from the baking dish
Cut into 35 small pieces
140 calories per serving.
