DOUGH
200g semolina sugar
3 whole eggs
85g thick cream
2cl limoncello
164g flour
5g chemical yeast
55g butter
Zest of 2 lemons,
finely grated
1 candied lemon
Fine salt

LEMON SYRUP
90g sugar
6.5cl lemon juice,
freshly squeezed

LEMON FROSTING
100g lemon jam

1 — LEMON CAKE
Preheat the oven to 160°C (th.5/6). Butter a rectangular cake pan (19cm x 8cm x 8cm) and cover it with parchment paper.
In a large bowl, sift the flour and mix with the baking powder and salt.
Pour the eggs and sugar into the bowl of a mixer.
Beat 5 minutes with a mixer or a whisk.
Stir in cream, melted butter, limoncello and flour, yeast and salt.
Pour the mixture into the pan, adding the lemon zest last.
Bake for about 50 minutes.
Remove the cake from the oven and let cool 15 minutes on a wire rack.

2 — PREPARE THE LEMON SYRUP
Bring the sugar, lemon juice and 13.5cl of water to a boil.
Let it cool, brush cake with the syrup three times.
Let drain before icing.

3 — LEMON ICING
Bring 1cl of water and lemon jam to a boil, then immediately pass the mixture through a fine mesh conical sieve before spreading on the cake.

FINISHING & SERVING INSTRUCTIONS
Decorate the cake with pieces of candied lemons.