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Ingredients
EQUIPMENT
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9 inch spring-form pan (23 cm)
INGREDIENTS
- 1 cup butter (226 grams)
- 2 cups confectioners (260 grams)
- 1 1/2 cups all purpose flour (180 grams)
- 1/2 cup potato starch (90 grams) (corn starch can be used too)
- 6 large eggs (300 grams weighed with no shells)
- 1 tsp baking powder (5 grams)
- 1/4 tsp salt if using unsalted butter
- Zest of lemon
Instructions
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Combine butter and sugar and using a handheld mixer or stand up mixer whip until light and fluffy. In between using a spatula scrape the sides to mix.
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Add the lemon zest and mix. ( I mixed about 15 minutes).
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Sift together the flour, potato starch, salt and baking powder in a large bowl and set aside.
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Line a 9 inch spring-form with parchment paper at the bottom. Let the parchment be taller than the spring-form so it sticks out about an inch around the perimeter.
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In the butter/ sugar batter add the eggs one at a time on medium speed. Make sure each egg is fully absorbed before adding next one.
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Keep mixing, you’ll have a creamy batter. Add the dry ingredients you sifted a large spoon at a time.(It will result in a thick, airy batter).
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Pour batter in spring-form and bake at 350 degrees Fahrenheit (180 Celsius) bake for about 45 to 55 minutes depending on your oven. (Don’t open the oven for the first 30 minutes).
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Let it cool completely, cover with confectioners sugar on top and enjoy!!
