Lemon Cake With Rose Water

1. 1

   Preheat the oven to 170 degrees.

2. 2

   Grease and flour the cake mold. Set aside.

3. 3

   In a bowl, mix well the flour with 150 grams of sugar, and softened butter.

4. 4

   In another bowl beat the eggs, water, and rosewater.

5. 5

   Add the egg mixture to the flour mixture, add the lemon zest, and whisk fast.

6. 6

   Pour the dough into the pan, and bake for 30 minutes until cooked.

7. 7

   Meanwhile, make the syrup.

8. 8

   Boil the boil lemon juice and 5 tablespoons of powdered sugar, stirring until the sugar is well dissolved.

9. 9

   Let boil, and remove from heat.

10. 10

    Brush the cake with the syrup while it's still warm, and let it cool completely.

11. 11

    Place the sugar in a small bowl, and add a few drops of rosewater, stirring well and adding more if necessary, until the frosting is soft.

12. 12

    If you wish, add a bit of pink dye, enough to get pink frosting.

13. 13

    Mix well.

14. 14

    Cover the already cold cake with frosting.

15. 15

    Let dry completely.

* Per serving · 4 servings · Values may vary.