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Glazed Lemon Cake

A sponge cake from the soft, covered with a shiny glaze lemon simple, but with a strong personality. Here is how to summarize this cake, in a nutshell. The first time was when I tasted my boyfriend's mom prepares for me, for my birthday a few years ago. Since then it is a dessert that I cook regularly, following the recipe that I passed her, with a small addition of my own: two tablespoons of good lemon curd (lemon custard), to make it even more citrus! I normally like to use the pan used to bake loaves of bread, because I love the rectangular slices and yellow made from it, but obviously if you prefer you can use a standard round baking pan.
INGREDIENTS

For the sponge cake

• 125g butter (room temperature)
• 175 g sugar 2 eggs
• The rind of a lemon
• 175 grams of flour with Yeast built (otherwise you can use 170 grams of flour 00 and a packet of yeast)
• Pinch of salt 2 tablespoons lemon cream
• some lemon slices to decorate the cake for the frosting

• The juice of a lemon
• 100 grams of powdered sugar

Beat together the butter and sugar, then add eggs, lemon cream and lemon zest, incorporating the ingredients well. Gradually, add the salt and flour.

Pour the mixture into a greased baking sheet (do not worry if it is harsh and irregular shaped mounds, it will spread during baking).

Bake in a preheated oven at 180 ° C for 30 to 40 minutes, until golden and has solidified the middle (that is, if you rock the pan, the center of cake should not flicker). Do the toothpick test: put it in the center of the cake and make sure it comes out clean.

Put the icing sugar and lemon juice in a saucepan and reheat over low heat, until sugar is dissolved in a syrup. Add the lemon slices and let them stew for a couple of minutes. Caused small holes over the entire surface of the cake with the help of a toothpick, then pour the icing and decorated with slices of lemon. Let the cake cool completely in pan, then serve with a nice cup of hot tea.