- 4 whole eggs
- 1/2 cup of oil
- 2 untreated lemons
- 10 leaves of lemon balm
- A pinch of salt
- One cup of powdered sugar
- A bag of yeast
- One packet of vanilla sugar
- One cup of flour
- One cup of powdered sugar for the glaze
- Wash 1 lemon, remove the zest with a grater and extract the juice from the 2 lemons.
- In a saucepan, warm the lemon juice with the chopped lemon balm leaves and vanilla sugar without bringing to a boil. Remove from heat and let infuse for 15 minutes then strain to remove chopped leaves.
- Put flour, sugar, salt, yeast and lemon zest in a bowl. Stir to combine.
- Make a well and add the whole eggs, half of the flavored lemon juice and oil.
- Mix to obtain a homogeneous paste.
- Pour the dough into a buttered pan and bake at 180°C for about 25 minutes.
- While baking, mix powdered sugar with remaining lemon juice flavored with lemon balm in a bowl. The mixture should be thick, barely liquid to make a nice glaze.
- When cake is baked, remove from pan. Pour glaze evenly over the still warm cake and spread carefully.
Let cool completely before serving.
