Swiss lemon cake

A very easy cake to prepare. My family loves it and guests always ask for the recipe. God save Betty Bossi!

250g butter

250g sugar

5 eggs

2 lemon (zest)

250g flour

2 teaspoons baking powder

1 pinch of salt

Syrup: 

1 dl lemon juice

100 g icing sugar

Beat the butter and caster sugar in a large bowl. Add the lemon zest and mix well. Whisk the eggs gradually into the butter mixture, beating well between each addition.

Sift together the flour, baking powder and salt. Fold it into the cake mixture.

Bake for approximately 60 minutes in a preheated oven (180C).

Let the cake cool and then pierce holes in the cake with a skewer and pour over the syrup.

The syrup is the secret of this cake because it makes the cake moist and sweet.

Bon appetit!