- 1 lb butter
- 1 lb confectioners sugar
- 4 eggs
- 10 egg yolks
- vanilla powder (or vanilla extract) to taste
- 11 oz all-purpose flour
- 10 oz potato starch
- 1 tablespoon baking powder
- lemon zest to taste
Remove the butter from the refrigerator 20 to 30 minutes prior to cooking. Once the butter is soft, whisk the butter in a bowl with the confectioner’s sugar either whisking by hand or with an electric whisk.
Once the mixture is light and creamy, add the eggs and egg yolks, one at a time, and continue whisking. Then add grated lemon peel and mix well.
In a separate bowl, mix together the flour and baking powder and sift both together. Return to the bowl and mix in the vanilla and potato starch. Add the dry ingredients to the wet and mix together well, using a wooden spoon.
Grease a round cake pan with butter. Flour lightly, then our in the cake batter, filling the pan to 2/3rds.
Bake in a 350° F oven for 35 minutes, then remove and let cool. Once cool, remove the cake from the pan by flipping it out onto a serving dish or cake stand. Finish by dusting with confectioner’s sugar.