Lemon cake with Easter eggs

Cake:
150 g sugar
3 eggs
150 g grated marzipan
150 g melted butter
1 dl lemon juice + zest (choose an organic lemon)
100 g wheat flour
1 teaspoons baking powder
¼ teaspoon salt

Lemon syrup:
½ cup lemon juice
50 g sugar

Lemon glaze:
½ cup lemon juice
150-200 g powdered sugar

Decorations:
100 g small coated chocolate Easter eggs

Beat the eggs and sugar until light and fluffy with an electric whisk. Add the marzipan grated on the coarse side of the grater and stir everything together. Add the melted butter, lemon juice and lemon zest. Mix the flour, baking powder and salt together and fold into the dough. Pour the dough into a loaf tin of approx. 1,2-1,3 litres, which is either greased or lined with baking paper. Put the cake in the oven at 180 degrees for 45 minutes. Check if the cake is done by sticking a knife, wooden stick or similar into it. If the dough does not stick, the cake is done.

While the cake is in the oven, make the lemon syrup. Combine the lemon juice and sugar in a small saucepan and bring to a boil until slightly thickened. Let the syrup cool.

When the cake has cooled slightly, turn it over and poke lots of holes in it with a fork or a small wooden skewer. Slowly pour the lemon syrup over the cake so that it runs into the holes. When the cake has cooled completely, spread the glaze on top, which you have made by mixing lemon juice and icing sugar together. Add icing sugar a little at a time until the glaze has the right consistency. Finally, decorate with chocolate eggs and, if desired, edible flowers.