°2 teaspoons grated lemon zest
°125ml lemon juice
°a 20cm square mold
Preheat oven to 180° (th6).
Line square pan with paper parchement.
In a bowl, whip the softened butter with the icing sugar until you obtain a smooth cream.
Incorporate 150 g of flour.
Fill the bottom of the mold with this preparation.
Put in the oven and cook for about 15 minutes.
The cake should be lightly browned.
In a bowl whisk the eggs, sugar, remaining flour, lemon zest and juice.
When mix is homogeneous, pour on hot base and cook for 20 minutes, cake should be firm to your fingertips.
Let the cake cool before cutting it into squares.
Sprinkle with icing sugar.