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140 g butter
140 g powder sugar
3 eggs
3 tablespoons milk
150 g buckwheat flour
1 teaspoon baking powder
pinch salt

lemon icing
200 g powder sugar
1 tablespoon water
3 tablespoons lemon juice
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Cream butter and add powder sugar, yolks and milk littly by little. Add baking powder and pinch salt to the flour. Beat egg whites until very stiff and alternately add flour and beaten egg whites to the yolk mixture.
Butter tin and spoon in the dough. Bake at 180° C for about 25 minutes. Cool the cake in the tin cut the cake in half to fill it with apricot jam and top it with lemon icing.

lemon icing
Sift caster sugar into a small bowl, heat some water and add one tablespoon water and some lemon juice, stir until the icing is smooth and softly pour it over the cake, smoothing it with a spatula over the top and sides of the cake.