Moist and Tender Lemon Cake
300 g/ 10.6 oz butter at room temperature
300 g/ 10.6 oz fine sugar
1 teaspoon vanilla extract
6 eggs (medium Europe, large US)
1 organic lemon
300 g/ 10.6 oz all-purpose flour
½ teaspoon baking powder
250 g/ 8.8 oz icing sugar
1 more lemon
Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line a baking tray (30 x 40 cm/ 12 x 15 inch) with baking paper.
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 eggs one at the time mixing very well before adding the next egg. Scrape the bottom and sides of the bowl a few times in between.
Add the zest of the lemon and 2 tablespoons lemon juice.
Mix together the flour and the baking powder and sieve over the butter-egg mixture. Incorporate carefully.
Pour the batter onto the prepared tray and bake for about 20 minutes. The cake should remain pale and still lightly moist inside.
For the glaze mix the icing sugar with enough lemon juice to obtain a spreadable paste. Spread this over the hot cake working quickly and distribute the sprinkles evenly on top.