Lemon cake:

Cup of Yum
1. Preheat the oven to 180°C/ 350°F. Line the baking pan with parchment paper.
2. Cream butter and sugar: Place the soft butter in the bowl of the stand mixer and beat on medium speed until light and fluffy. Gradually add the sugar and continue beating for several minutes. Add the zest of the lemon, 2 tablespoons of lemon juice, and vanilla extract.300 g unsalted butter/ 1¼ cup + 300 g granulated sugar/ 1½ cup + zest and 2 tablespoon juice from 1 lemon + 1 teaspoon vanilla extract
3. Add the eggs one at a time, mixing very well before adding the next egg. Scrape the bottom and sides of the bowl a few times in between.6 large eggs
4. Mix the flour and the baking powder and sieve over the butter-egg mixture. Incorporate carefully.300 g all-purpose flour/ 2 ½ + ½ teaspoon baking powder
5. Bake: Pour the batter onto the prepared tray and bake for about 20 minutes. The cake should remain pale and still lightly moist inside. Leave to cool in the pan for 10 minutes. In the meantime make the lemon drizzle.

Lemon drizzle:

1. Mix: Juice the lemons and pour the juice into a bowl. Sift over the icing sugar and whisk well.100 ml lemon juice/ scant ½ cup + 100 g icing sugar/ ½ cup
2. Prick the cake all over with a toothpick and pour the drizzle evenly all over the cake. Sprinkle with lemon zest, if desired. Let cool completely in the pan.some lemon zest