Lemon Cake

For the lemon cake, cream butter and sugar, add egg yolks and lemon zest, stir. Sift flour and baking powder in portions and fold in. Depending on the size of the eggs, add a little more flour if necessary. Carefully fold in the snow.

Bake in a preheated oven at 160 degrees for 1 hour. Do not open the oven door during the first half hour! Remove the cake from the pan while it is still warm, prick it several times with a knitting needle.

Drizzle the juice of one lemon mixed with powdered sugar over the cake.

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