Succulent lemon cake with icing

Instructions

1. Wash the lemons in hot water and grate the zest.
2. Squeeze the juice from the lemons.
3. Mix the flour with the baking powder, baking soda and salt.
4. Put the butter in a bowl, add the sugar and beat until fluffy .
5. Stir the eggs, one at a time, into the buttercream.
6. Add the lemon zest and mayonnaise to the butter mixture.
7. Sieve the flour mixture into the butter mixture and mix on the mixer on low.
8. Pour in the 1/3 cup lemon juice and mix again.
9. Line a baking tin with parchment paper and pour in the batter.
10. Bake the lemon cakes at 175 degrees for about 45-50 minutes.
11. Remove from the oven and let cool.
12. For the icing, mix the powdered sugar with 2 tablespoons of lemon juice.
13. Cover the lemon cake with the icing and let it set.