This lemon butter pie is one of the simplest yet most delicious cakes. Its specialty lies in the hot lemon-butter sauce, which is poured over the freshly baked sponge cake, making the dough juicy and incredibly aromatic.

Ingredients
For the dough:

200 g fine flour
180 g sugar
150 g soft butter
2 eggs
1 packet vanilla sugar
1 teaspoon baking powder
¼ teaspoon salt
For the lemon sauce:

100 g sugar
100 ml freshly squeezed lemon juice (about 2 lemons)
50 g melted butter
Grated zest of 1 organic lemon
Preparation

Preparation of the dough:
Preheat the oven to 180°C (top and bottom heat). Butter and flour a 20×20 cm baking tin or a round cake tin.
In a large bowl, cream the softened butter with the sugar and vanilla sugar until fluffy. Add the eggs one at a time, mixing well after each addition.
In another bowl, sift together the flour, baking powder and salt.
Add the flour mixture to the butter mixture in two batches and mix until just combined
.
Baking:
Pour the batter into the tin and smooth the top.
Bake the pie for 25-30 minutes, or until a toothpick inserted into the cake comes out clean.
To make the topping and finish the cake:

While the cake is baking, combine all the ingredients for the lemon juice in a small saucepan: sugar, lemon juice, melted butter and lemon zest. Heat until the sugar has melted, but do not boil.
Remove the cake from the oven while it is still hot and prick the top with a skewer or fork.
Pour the hot lemon topping evenly over the top of the cake. It will soak into the cake through the holes.
Let the pie cool completely in the tin until the topping has set. You can serve the cake with a dusting of icing sugar or with a scoop of vanilla ice cream.