Lemon Cake With Rose Water

• 1 7/16 cups cake flour with yeast
• 3/4 cup sugar
• 3/4 cup softened butter
• 4 eggs
• 6 1/16 tablespoons water
• 1 teaspoon rose water
• 1 lemon juice and zest
• 5 tablespoons sugar
• 1 1/4 cups powdered sugar
• rose water
• pink food coloring

1. Preheat the oven to 170 degrees.
2. Grease and flour the cake mold. Set aside.
3. In a bowl, mix well the flour with 150 grams of sugar, and softened butter.
4. In another bowl beat the eggs, water, and rosewater.
5. Add the egg mixture to the flour mixture, add the lemon zest, and whisk fast.
6. Pour the dough into the pan, and bake for 30 minutes until cooked.
7. Meanwhile, make the syrup.
8. Boil the boil lemon juice and 5 tablespoons of powdered sugar, stirring until the sugar is well dissolved.
9. Let boil, and remove from heat.
10. Brush the cake with the syrup while it's still warm, and let it cool completely.
11. Place the sugar in a small bowl, and add a few drops of rosewater, stirring well and adding more if necessary, until the frosting is soft.
12. If you wish, add a bit of pink dye, enough to get pink frosting.
13. Mix well.
14. Cover the already cold cake with frosting.
15. Let dry completely.

cake flour, sugar, butter, eggs, water, water, lemon juice, sugar, powdered sugar, water, coloring

Taken from www.yummly.com/recipe/Lemon-Cake-with-Rose-Water-898064 (may not work)