Break the eggs in a bowl, add the sugar and beat with a mixer until whitened.
Add 1 tbsp lemon juice and 1 tbsp lemon zest.
Sift the flour and add it to the mixture in several lots. Stir until homogeneous.
Blanch the lemon with its rind for 2-3 min. in boiling water. Cut it into very thin slices.
Pour the cake mixture into an oiled tray. Arrange the slices of lemon on its surface.
Bake in a preheated 356°F (180 °C) oven until ready.
Very aromatic and tasty.