Dirndl Kitchen

1 Zest the peel of the 3 organic lemons, then juice the lemons, reserving the juice of one of the lemons for the glaze.
2 Separate the whites from the yolks, then beat the whites with a pinch of salt until stiff.
3 Beat the butter until creamy and almost white, then add the sugar until incorporated and then the egg yolks. Beat until creamy, then add the lemon zest of 3 lemons and juice of 2.
4 Sift the flour with the baking powder, and fold into the butter-egg-mixture. Finally, fold in the beaten egg whites.
5 Grease the baking sheet (I also covered the bottom with parchment paper), and distribute the batter evenly using a rubber spatula.
6 Bake at 190°C/375°F for about 20 minutes or until the cake is starting to turn a golden color on the surface.
7 In the meantime, mix together the powdered sugar with the remaining lemon juice and distribute over cake right after removing it from the oven. It's best to make this cake one day ahead of time to allow the lemon flavor to really shine in this cake. Cover and store in the fridge for up to several days (if you can keep it around for that long).