German Lemon Cake

Ingredients

375 grams butter or margarine (1 5/8 cup plus 1 tbsp)
375 grams sugar (1 5/8 cup plus 1 tbsp)
5 eggs
grated peel of 2 lemons
some drops lemon oil or essence
juice of 1 1/2 lemons
375 grams flour (3 1/3)
2 ts baking powder
150 grams confectionary sugar (1 1/3 cups)
2 tbs. lemon juice

Instructions

Cream butter and sugar and add one egg after the other. Now add lemon juice, lemon peel and essence. Combine flour and baking powder and give the sieved flour to the previous mixture. Grease a bundt tin (which I gather is an absolutely enormous loaf tin) very well and fill in the dough. Bake the cake in the lower part of your oven (no preheating) at 350F (Gas Mark 4) for about 60 minutes. Once the cake has cooled off, cover with lemon topping.