Recipe

1. Sift together flour, almond pudding, cornstarch and baking powder.
2. In a bowl, whisk together the whole eggs, granulated sugar, and honey at room temperature until the mixture bows lightly at the edges.
3. Add [1] and mix with a rubber spatula until powdery.
4. Add melted butter and lemon juice.
5. When the dough is just dripping into ribbons, pour it into a lemon mold and bake in a preheated oven at 180℃ for 14 minutes.
6. When finished baking, unmold and set aside to cool.
7. Mix together the powdered sugar, yogurt paste and water.
8. Pour [7] onto the surface of the lemon cake and allow to harden.
Brush the molds with butter and sprinkle with flour to remove excess flour.