LEMON CAKE WITH LEMON ICING

 For the cake:

60 g butter plus extra for the mold

230 g sugar

Grated rind of 2 lemons

170 ml milk

1/2 tsp salt

2 tsp baking powder

3 egg whites

Lemon syrup:

Grated juice and rind of 1 lemon (50 ml)

60 g sugar

80 ml water

Icing:

50 ml  lemon juice

250 g icing sugar

For the cake whip butter, sugar, and lemon zest until well incorporated.  Slowly add the milk, beating constantly until you get a relatively liquid consistency.  In another bowl, stir together flour, baking powder and salt.  Gradually, add it to the butter mixture in 3-4 small doses.  Continue beating for 5 minutes, until you get a fluffy, glossy cream.

Whisk the egg whites to stiff peaks, spoon 1/3 of the whipped egg whites into the batter, then fold in the remaining whites into the batter until well incorporated.  

Pour the batter into a greased cake pan, spread evenly, and bake in an oven preheated to 180 C (350 F) for 35-40 minutes until well risen and springy.  

While the cake is baking prepare the lemon syrup.  Place lemon juice, sugar, lemon zest and water in a small saucepan and simmer for 2-3 minutes over low heat.  Raise the temperature and boil until it has reduced by half and has a thin syrup consistency. When the cake comes out of the oven pour the syrup evenly over it and allow it cool.  

For the icing mix lemon juice and icing sugar in a bowl until you get a thick, smooth mixture. When the cake is completely cold, spread the lemon icing over the surface, allowing some to drip down the sides.