A cake recipe for all foodies:
Beat eggs and sugar until thick and creamy, add salt, baking powder, flour and grated lemon zest, then fold in the melted but cooled butter. Pour the batter into a greased springform pan and bake for 45-50 minutes at about 200 °C.
While the cake is still in the pan, poke holes in the hot batter with a wooden stick, close together. Stir the powdered sugar with the lemon/orange juice and drizzle it leisurely. Reserve about 2 tablespoons of this. Add the other 100 g of powdered sugar and the melted butter. Remove the cooled cake from the pan and cover with the icing.
The cake tastes best when it has been left to soak for 1-2 days.
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