Italian lemon cake

Ingredients for 1 servings:

• 6 eggs, size M
• 200 g sugar
• 120 g butter or margarine
• 180 g flour, sifted
• 1 ½ packets of baking powder
• 2 organic lemons
• 1 pinch of salt
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

an Apulian delicacy

Carefully separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. First, completely grate the zest from the lemons, then squeeze out the juice. Beat the egg yolks with the sugar until very foamy. Melt the butter or margarine. Sift the flour and baking powder together again. Mix with the lemon juice and zest, the foamy egg yolks, and the melted fat to form a smooth batter. Fold in the beaten egg whites. Pour the batter into a greased springform pan. Bake in a preheated oven at 180°C (convection oven) for 20-30 minutes. Tip: To finish, dust the cooled cake with either powdered sugar or icing, depending on your taste.