Petite (17cm) Lemon Cake

90gm butter, melted
80gm flour
80gm sugar
pinch of salt
2 eggs
1tbsp lemon juice
zest from 1 lemon

1. preheat oven to 180deg Celcius, line the cake pan, melt butter in microwave, sift flour.
2. In a large bowl, add eggs, sugar and salt.  Over the double boiler (hot water around 50-60deg Cel) whisk the egg mixture until it becomes lukewarm and sugar dissolve.   Remove the bowl and whip the mixture until very thick and double in size.
3. Add sifted flour in 3 parts, fold in gently with spatula until incorporated.
4. Add melted bugger, mix well.
5. Add lemon juice and lemon zest and mix until just combined.
6. Pour batter into pan, bake for 30-35 mins.

For icing, mix well 50gm of icing sugar and 1/2 tbsp lemon juice and drizzle/spread over cake once it's out of the oven.