Heat the oven to 175 C (350 F)

Melt the butter in a big pot (that can later contain all the ingredients)

Remove the pot from the heat and stir in the sugar and vanilla sugar until dissolved

Zest the lemon and squeeze out the juice, add both zest and juice to the pot

Add the eggs while whisking gently (you don't want a lot of air trapped in the mixture)

Mix in the flour which you add it a little at a time to avoid lumps (best is to use a sieve/sifter)

Take a 24 cm cake pan with removable bottom and grease it. Then add some breadcrumbs or coconut flakes so it sticks to the greased surface

Pour in the cake batter and bake for 25-30 min. If you use a smaller / larger pan you will need to adjust the time. The cake should be crisp on the edges and sticky in the middle

Let the cake cool, sprinkle some powdered sugar on top along with some fresh lemon zest and serve with vanilla icecream or whipped cream. The cake is best when served fridge cold.