Netti's Lemon Cake

Ingredients for 12 servings:

• 250 g butter or margarine
• 250 g sugar
• 250 g flour
• 4 eggs
• ½ pack of baking powder
• 2 cups water
• 1 cup(s) sugar
• 1 tbsp butter
• 2 eggs
• 2 untreated lemons
• 6 tsp cornstarch
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

For the pastry, cream the softened butter and sugar until fluffy, then add the eggs and mix. Mix the flour and baking powder together, gradually adding them and mixing well. Pour the pastry into a greased springform pan and bake at medium heat (convection oven: approx. 175°C) for about 40 minutes. In the meantime, combine the water, the remaining sugar, 1 tablespoon of butter, 2 eggs, the lemon juice and zest, and the cornstarch. Bring to a boil over low heat, stirring constantly, until a custard cream forms. Then let the cream cool slightly. Place the baked and cooled cake on a cake plate, cut it in half crosswise, carefully lift the top layer, and place a cake ring (or the rim of the springform pan) around the bottom layer. Spread the cream over the bottom layer and smooth it down, then replace the top layer. Then refrigerate the cake until the cream has cooled completely. Dust the lemon cake with powdered sugar before serving.