Preparation

1. Lemon juice is used for the dough, syrup, and icing, so it should be squeezed together at the beginning (total of 80 g or about 2 lemons for this recipe).
2. Grate the lemon peel with a zester.
3. Line a mold with a baking sheet.

Lemon Cake

1. Melt butter in microwave, add powdered sugar and mix with whipper. It will look like it has separated, but it is fine to leave it as it is.
2. Add the lemon zest and lemon juice.
3. Add the eggs one at a time and mix well. The dough will come together.
4. Add the sifted flour and mix, then add the baking powder. Mix slowly with a whipper until powdery.
5. Bake at 350°F (175°C) for 50 mins. Insert a toothpick or paring knife into the center of the cake, and if it comes out clean, the cake is done.

Lemon Syrup

1. While baking in the oven, prepare the lemon syrup.Combine sugar and water, bring to a boil, and add lemon juice. The syrup should be as warm as possible, so make it just before baking.

Finishing & Decoration

1. Remove the baked cake from the mold while it is still hot (be careful not to burn yourself!). Remove the cake from the mold while still hot (be careful not to burn yourself!). Cut off the top bulge and turn the cake upside down.
2. Brush the syrup over the dough, allowing it to soak in, and when finished, wrap immediately in plastic wrap to prevent evaporation and cool completely.
3. Garnish with lemon slices and chopped pistachios.