Preheat the oven to 180 °C (350 °F). Grease a loaf tin with butter and dust with breadcrumbs, or line with baking paper.

Beat the eggs with the sugar and salt until fluffy using a hand mixer. Add the sifted flour, baking powder, butter in pieces, grated lemon zest and lemon juice, and stir in. Pour the batter into the loaf tin and bake for 50 minutes.

Then let the cake cool in the tin for 10 minutes. Carefully remove from the tin and leave to cool on a wire rack. Prick the cake several times with a toothpick and let the lemon juice soak in.

For the icing, squeeze the lemon, then mix a little lemon zest and the icing sugar with the lemon juice until smooth. Brush the cooled cake with the icing. Anyone who loves icing simply adds 2 or 3 layers.