The butter should be soft, at room temperature. With 2 lemons with a fine grater remove the zest. Squeeze the lemon juice.

RUB the butter with the sugar, then whisk until the state of the air masses (3-4 minutes). Gradually, one by one add eggs, whisk. Add the lemon zest, whisk.

Mix flour, salt, soda and baking powder. In milk, add half a squeeze of lemon juice and quickly stir. In the dough add to queue in small batches flour mixture and milk, after each addition beat, the last batch should be the flour mixture.

Form grease with butter and sprinkle with semolina or flour. The dough is put into the form and bake for 45-50 minutes at 180 degrees. Readiness check with a toothpick. While the cake is baked, prepare the syrup: Mix the remaining half of the lemon juice with the same amount of sugar and heated on the fire until the sugar is dissolved. The hot cake allow to cool a little and impregnate it with the syrup.

Turn over the cupcake and while it cools, prepare the glaze: Mix the lemon juice with the icing sugar, a good RUB, to avoid lumps. Covered our cake with icing.