For 7 people
For 7 people
Separate the egg whites from the yolks.
Beat the egg yolks with the sugar until the mixture whitens.
Add the lemon juice, zest, melted butter, and flour mixed with yeast. Mix well.
Beat the egg whites with a pinch of salt and gently fold them into the mixture.
Pour the batter into a square mold (20x20 cm) or a buttered and floured springform pan.
Bake for about 20 minutes in an oven preheated to 180°C.
Let the light lemon cake cool and sprinkle with icing sugar.
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