Lemon Cake

Bake for about 50 minutes; The tip of a knife stuck in the heart of the cake should come out dry.
As soon as the cake is taken out of the oven and unmolded on a wire rack, boil 30g of sugar, 30g of water and the juice of 1 lemon in a small saucepan. Cover the cake while still warm with this syrup (on top and all sides) with a brush and then let it cool for about twenty minutes.
Keep the cake wrapped in cling film (or foil if you don’t) while it’s still warm so that it keeps all its softness. (It’s even better the next day… and the next day, if it holds out until then)