Round lemon cake. Delicate and moist cake:) A great recipe for a homemade cake.

Lemon cake for the upcoming Easter holidays. Delicious and simple with coffee and tea:)
We need:
250 grams of all-purpose flour (type 550 fluffy)
280 grams of powdered sugar (100 grams for icing)
250 grams of butter
Candied lemon peel (for topping if you like)
2 lemons (add the juice of one to the icing)
4 eggs, a large spoon of baking powder, a pinch of salt for beating the egg whites.
Remember that butter, eggs and lemon must be at room temperature.
Preparation:
1. Grate the zest from the lemons and squeeze the juice from one bowl to another. Pour the juice from the other lemon into a small pot (for the icing).
2Sift the flour into a bowl, add baking powder, mix for a while and set aside.
3. Separate the yolks from the whites.
4.Put the butter, powdered sugar and yolks into a bowl and mix with a mixer until a creamy mass is obtained (about 2 minutes). Then add the sifted flour with baking powder and pour in the lemon juice and zest. Mix until well combined, also about 2 minutes and set aside .
5. Now add a pinch of salt to the egg whites and beat for 2-3 minutes until a nice foam is formed and slowly add (i.e. 2-3 tablespoons at a time and mix) to the dough and mix. Once everything is well combined, we can prepare a round baking tray (grease it lightly with butter and sprinkle with breadcrumbs) and place the dough in the tin.
6. Bake at 180 degrees top down (without convection) for 40 minutes. After this time, turn off the oven, open the door and leave for 10 minutes. Now you can slowly take the cake out and place it on a rack to cool.
7. Now, in a small pot, combine 70 grams of powder with lemon juice and heat slightly (the icing will be runny, but I pour it over the cake first so that it soaks it up a bit), mix, pour over the cake and sprinkle with candied lemon peels. Now add the rest of the powder and the icing will become thicker and pour the cake over again and it's ready :)
Happy baking :) Regards

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