Ingredients
- Butter 225 gr
- Sugar 225 gr
- Self-rising flour 300 gr
- Eggs 4
- Lemons 2 (and the zest)
- Baking powder 2 teaspoons
For the syrup
- Sugar 125 gr
- Lemons 2 (their juice)
For garnish
- Heavy cream 330 ml
- Caster sugar 2 tablespoons
- Lemon 1 (the zest)
Instructions
In a bowl put the soft butter and the sugar,beat with an electric mixer until fluffy.Add the flour,the baking powder,the eggs and the lemon zest and beat all the ingredients.Bake at 160 degrees for 35-40 minutes(until an inserted knife comes out clean).During baking do not open the oven door.In a saucepan boil all the ingredients for the syrup until sugar is dissolved.Pour the syrup onto the cake,previously pierce it using a toothpick to absorb more syrup.The syrup should be warm and the cake hot.With an electric mixer beat the heavy cream with the caster sugar,until the mixture becomes fluffy whipping cream.Garnish the cake with the whipping cream and sprinkle on top the lemon zest.
