Lemon Sicilian Cake

Name: Lemon Sicilian Cake
Yield: 12
Ingredients: 4 eggs; 2 1/2 cups of all-purpose flour, sifted; 1 1/2 cups of confectioner's sugar; 8 tablespoons of milk; 250 grams of softened butter; 3 tablespoons of active dry yeast; Lemon zest from 1 lemon, Sicilian style; Covering: 4 tablespoons of freshly squeezed lemon juice; 4 tablespoons of water; 1 cup of confectioner's sugar (for dusting); Lemon zest, to taste

1
4 eggs
2
2 1/2 cups of all-purpose flour, sifted
3
1 1/2 cups of confectioner's sugar
4
8 tablespoons of milk
5
250 grams of softened butter
6
3 tablespoons of active dry yeast
7
Lemon zest from 1 lemon, Sicilian style
8
Covering: 4 tablespoons of freshly squeezed lemon juice
9
4 tablespoons of water
10
1 cup of confectioner's sugar (for dusting)
11
Lemon zest, to taste

Ingredients

1
4 eggs
2
2 1/2 cups of all-purpose flour, sifted
3
1 1/2 cups of confectioner's sugar
4
8 tablespoons of milk
5
250 grams of softened butter
6
3 tablespoons of active dry yeast
7
Lemon zest from 1 lemon, Sicilian style
8
Covering: 4 tablespoons of freshly squeezed lemon juice
9
4 tablespoons of water
10
1 cup of confectioner's sugar (for dusting)
11
Lemon zest, to taste

Directions

1
1
2
Beat the eggs, confectioner's sugar, and lemon zest until a fluffy cream forms
3
2
4
Add the softened butter gradually, beating well
5
3
6
Gradually add the flour, alternating with milk, beating until just combined
7
4
8
Add the yeast and mix delicately
9
5
10
Pour the batter into a greased and floured cake pan with a central hole
11
Bake in a preheated oven at 200°C for 45 minutes or until golden brown
12
6
13
For the covering, combine the freshly squeezed lemon juice, water, confectioner's sugar, and lemon zest
14
Dust the cooled cake with the covering.