150 gr Butter
10 gr Icing sugar
60 gr Lemon
10 gr Raising flour
50 gr Strawberries
150 gr Sugar
160 gr White flour
Wash the lemon, slice thinly and place in a bowl. Bring 100ml of water and the sugar to the boil in a small pan; boil for around two minutes. Pour the syrup onto the lemon slices and leave to infuse.
Butter and flour a cake tin.
Squeeze the lemon juice. Beat the egg yolks with the sugar in a bowl to obtain a white, fluffy mixture (set the egg whites aside). Add the flour and raising agent a little at a time, mixing continuously, as well as the diced butter at room temperature, the juice and the grated lemon zest. Mix all the ingredients until smooth.
Whisk the egg whites until stiff and fold gently into the mixture. Pour the mixture into the tin and place in the oven.
Remove the cake from the oven, leave to cool and decorate with icing sugar, the previously prepared lemon slices and the strawberries.