Lemon Cake (Lemon Square Cake)

Name: Lemon Cake
Ingredients: 3 cups of wheat flour; (1/2) spoonful of active dry yeast; 6 egg whites; 2 cups of confectioner's sugar; 250g of butter or margarine; 2 cups of confectioner's sugar; 6 egg yolks; (2/3) cup of lemon juice; 4 tablespoons of grated lemon zest; 1 cup of chopped pecans or hazelnuts

1
3 cups of wheat flour
2
(1/2) spoonful of active dry yeast
3
6 egg whites
4
2 cups of confectioner's sugar
5
250g of butter or margarine
6
2 cups of confectioner's sugar
7
6 egg yolks
8
(2/3) cup of lemon juice
9
4 tablespoons of grated lemon zest
10
1 cup of chopped pecans or hazelnuts

Ingredients

1
3 cups of wheat flour
2
(1/2) spoonful of active dry yeast
3
6 egg whites
4
2 cups of confectioner's sugar
5
250g of butter or margarine
6
2 cups of confectioner's sugar
7
6 egg yolks
8
(2/3) cup of lemon juice
9
4 tablespoons of grated lemon zest
10
1 cup of chopped pecans or hazelnuts

Directions

1
Sift the flour and yeast
2
Beat the egg whites until stiff
3
Melt 1 tablespoon of butter, add confectioner's sugar, and beat until combined
4
Gradually add the melted butter to the egg whites and beat until stiff
5
Beat the remaining butter until creamy
6
Add confectioner's sugar and beat until combined
7
Add the egg yolks one at a time, beating continuously, and then alternate with lemon juice, beating well
8
Add grated lemon zest and chopped nuts
9
Fold in the whipped cream mixture
10
Beat just enough to combine
11
Bake in a well-greased cake pan for about 25 minutes
12
The cake should be still slightly warm when done
13
While the cake is still slightly warm, spread with confectioner's sugar mixed with a little milk
14
Decorate with chopped nuts or pecans.