Lemons, lemons, lemons…I LOOOOOVE LEMONS!!!!

150g butter, softened
150g sugar
3 eggs
1 pack vanilla sugar
Lemon zest of 1 lemon, grated
150g all-purpous flour
1 Tsp baking powder
For the drizzle:
80g sugar
3 Tbsp lemon juice

Preheat oven to 180 °C. Beat together butter sugar and vanilla sugar until fluffy. Beat in one egg at a time and lemon zest. Mix with flour and baking powder and spoon into a middle sized cake pan. I like gugelhupf pans. Bake for 30-35 minutes. Heat lemon juice and sugar in a small pot until sugar has disolved. Leave the cake in the pan (or invert it top side up inside the pan…depends on the style of pan you are using) and make small holes with a toothpick over the entire cake top. Slowly pour the lemon syrup over the cake until soaked. Let cool if possible…meaning in case you can fight off your family from the cake before it cools. 😉