Ingredients
- 400g cake flour
- 2 tablespoon(s) baking powder
- 1 good pinch of salt
- 2 tablespoon(s) grated lemon zest
- 22.5 cl of milk
- 150g butter
- 7.5 cl of lemon juice
- 7 eggs
- 175 g of powdered sugar
Preparation
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Preheat the oven to 170°C.
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Butter and flour a 20 x 10 cm cake tin.
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Sift the flour and yeast into a salad bowl, then add the salt and lemon zest.
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Mix the milk, cooled melted butter and lemon juice in another bowl.
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Put the eggs and sugar in a mixer and beat for about 5 minutes, until you obtain a frothy texture.
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Incorporate a little flour mixture and a little milk mixture into the sweetened eggs, alternately, until you obtain a smooth dough. Pour it into the mold and bake for 50 minutes.
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Let the cake rest for a few minutes before turning it out onto a rack. Enjoy it hot or let it cool if you wish.
