Lemon cake

Take the butter out of the fridge to have it soft. Cut it in cubes.
Preheat the oven at 170.

In a bowl, mix the butter with the sugar.
Break the eggs one by one and mix.
Then add the flour. And finally the pack of yeast.
To finish, add the zest of 1 and a half lemon into the dough.

Transfer the dough into a well buttered baking tin.
Cook for 55 minutes.

Extract the juice of three to four lemons.
When the cake is cooked, leave it in the baking tin and pour the juice over.
The cake will absord all the juice.