Summary

Ingredients

• 330 g butter / mararine
• 330 g suar
• 330 g flour
• 3 lemon (s), untreated
• 6 egg yolks
• 6 egg whites
• 1 point baking powder
• 200 g powdered suar
• 1 pinch (s) salt
• Fat, for the baking sheet

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Instructions

1. Rub the peel of the lemons. Squeeze the lemons, retaining the juice from one lemon for the glaze.
2. Beat the egg whites with a pinch of salt until stiff.
3. Stir the butter / margarine until foamy, then add the sugar and one after the other the egg yolks and beat until creamy. Add the juice of 2 lemons and the zest of 3 lemons.
4. Mix the flour with the baking powder, sift into the butter and egg mixture and stir in. Finally fold in the egg whites.
5. Grease the baking sheet and spread the batter on it.
6. Bake at 190 ° C for about 20 minutes, until the surface of the dough is golden brown.
7. In the meantime, mix the icing sugar with the remaining lemon juice to a thin glaze. Then apply this to the still warm cake.
8. The cake should be baked at least 1 day before consumption, as the aroma can then develop even better.
9. Well packaged and stored in a cool place, the cake will keep for a few days - unless it has already been fed!