← Nouns Cooking · Italian

Ingredients

• 200 g very soft butter
• 180 g icing sugar, plus extra to dust
• 2 whole eggs
• 4 egg yolks
• 1 lemon, zest grated
• 1 tsp vanilla extract
• 120 g plain flour
• 100 g potato starch (or cornflour)
• 1 tsp Baking powder
• 1 pinch Salt

Method

1. Heat the oven to 170°C (150°C fan, 340°F). Butter and line a 24 cm round cake tin.
2. Beat the butter with the icing sugar for 5 min until very pale and fluffy.
3. Beat in the whole eggs and yolks one at a time, then the lemon zest and vanilla, beating well after each.
4. Sift the flour, starch, baking powder and salt over the mixture and fold in gently until just combined.
5. Spread in the tin and bake for 40–45 min until golden and a skewer comes out clean. Do not open the oven in the first 30 min.
6. Cool in the tin for 10 min, then on a rack. Dust thickly with icing sugar before serving.

Tips

• The butter must be soft as cream, not melted, for the airy texture.
• Contains gluten, eggs and dairy. Slices are often split and filled with whipped cream for dessert.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Cooking with Manuela