Grease the pan with extra softened butter and lightly dust with extra all-purpose flour.

Bring butter and eggs to room temperature.

Lightly mix cake flour, almond flour, and baking powder, then sift them.

Wash and dry the lemons. Grate the zest using a zester. If using lemons with pesticides, wash the skin well with salt before drying.

When grating the zest, only use the yellow surface.

Cut the lemons in half and squeeze well. Separate the juice for the cake and the glaze.

Cream the butter with a hand mixer, add sugar, and mix until light and fluffy.

Gradually add the beaten eggs, mixing well with the hand mixer each time. Be careful as it may separate towards the end.

If it separates, add a little of the sifted flour mixture and mix.

Add half of the flour mixture and mix with the hand mixer.

Once roughly mixed, add lemon juice and zest, and mix further. Don't worry about gluten.

Scrape the batter off the hand mixer, switch to a rubber spatula, and mix in the remaining flour mixture.

Ensure there are no unmixed parts as the quantity is large.

Preheat the oven to 340°F (170°C). Adjust the timing based on your oven.

Spoon the batter into the pan with a rubber spatula, ensuring no air is trapped in the grooves.

Once filled, tap the pan on a folded towel to release air bubbles.

Bake in the oven for 45-60 minutes until a skewer comes out clean.

While baking, make the syrup. Put syrup ingredients in a pot, bring to a boil, then strain to remove lemon bits.

Once baked, cut off any cake that has risen above the pan while still in the pan. The cut-off pieces make a nice snack.

Place a cooling rack over the pan, invert, and remove the pan.

While the cake is hot, brush with syrup, wrap in plastic wrap, and let cool. In winter, place it in a case and put it outside on the balcony.

In other seasons, let it rest at room temperature or in the fridge for a day once it has cooled slightly.

Remove the plastic wrap, place a cooling rack on a baking sheet, and set the cake on top.

Put powdered sugar in a bowl, add about 80% of the lemon juice, mix, and adjust the consistency by adding more juice as needed.

The glaze should be runny enough to pour. Put it in a piping bag and drizzle over the cake.

Once the glaze stops dripping from the cake, transfer it to a plate before it sets completely to avoid cracks.

Once the glaze is completely dry, store the cake in a container.