In 1,5 – 2 hours before cooking, take 225 g of unsalted butter off the fridge and leave it at room temperature to become mild.
In half an hour before cooking, turn on the oven on 180 degrees, top-bottom regime.
Grease a 22×30 baking form with butter and cover with parchment, so that a paper is beyond the edges of the form.
Sift 275 g of flour to the bowl, add a pinch of salt, 5,5 tsp of baking powder, and a zest of 2 lemons. Mix ingredients with a whisk.
In the other bowl mix 225 g of unsalted butter and 225 g of sugar, whip with a mixer until puffy for 3 minutes. Continue mixing and add 4 eggs one by one, then add 60 ml of milk.
Now add a dry mix to butter, sugar, and milk. Mix until smooth.
Put the dough to the prepared form and put it to the oven for 35-40 minutes. Check if ready with a toothpick, stick it in the middle, and if it’s dry, take off the oven.
Mix the rest 225 g of sugar and juice from 2,5 lemons. Mix.
When the pie is ready, take it off the oven and let to cool down for 5-10 minutes inside the baking form. Then take it off it and put on the baking grate to cool down. While it is warm (but not hot) add a sugar icing on top.