Add sugar to the soft margarine (butter) and beat thoroughly with a mixer. Grate the lemon zest on a fine grater and set aside 1 tablespoon of zest to seal, add the rest of the zest to the oil mixture. Squeeze the juice out of the lemons (I used a juicer), you should get at least 80 ml of juice, 60 of which add to the oil mixture with eggs, and beat again with a mixer.
Add baking powder and flour, whisk. Chop the nuts in a blender and add to the dough, mix gently.
Put the dough into a mold and send it to the oven at 180 degrees for 40-50 minutes. Focus on the dry match. Remove the finished cake from the oven and make the impregnation. To do this, take the remaining 20 ml of lemon juice and 1 liter of zest. Add powdered sugar to this and mix thoroughly until smooth.
Another hot cake on a baking sheet is pierced everywhere with a wooden skewer and pour lemon impregnation on top. Allow the cake to cool completely and remove from the mold.