2 tablespoons of butter or margarine at room temperature
4 tablespoons of biscuit flour
3 3/4 cups of all-purpose flour
2 1/2 teaspoons of active dry yeast
1 1/4 cup of butter or margarine
2 1/2 cups of sugar
5 eggs
3 tablespoons of grated lemon zest
1 1/4 cup of milk
For the glaze:
2/3 cup of sugar
1/3 cup of lemon juice
2 tablespoons of butter or margarine at room temperature
4 tablespoons of biscuit flour
3 3/4 cups of all-purpose flour
2 1/2 teaspoons of active dry yeast
1 1/4 cup of butter or margarine
2 1/2 cups of sugar
5 eggs
3 tablespoons of grated lemon zest
1 1/4 cup of milk
For the glaze:
2/3 cup of sugar
1/3 cup of lemon juice
Spread the 2 tablespoons of butter in a 25 cm diameter round cake pan
Dust evenly with biscuit flour
Mix together the flour and yeast, set aside
Beat the butter or margarine, sugar, eggs, and grated lemon zest in a large bowl using an electric mixer at high speed for 3 minutes
Add the flour mixture alternatively with milk, mixing well
Place the batter carefully into the prepared cake pan and level the top
Bake in a slow oven (150°C) for about 2 hours or until pressing gently with your finger does not leave a mark
Let the cake cool and then remove it from the pan
For the glaze: mix together sugar and lemon juice in a small saucepan
Heat slowly, stirring only until the sugar dissolves
Brush the sides of the cake with this mixture and spread the remaining over the top
Dust with powdered sugar to serve.
