convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
Cake tin 10.5 inch / 26 cm
3eggs size L
250grambutter, unsaltedand some extra for buttering the cake tin
1lemon, zestor zest of 1 lime
It is important for the airiness, that all the ingredients are at room temperature. It provides a better structure.
Beat the butter well with the sugar before adding the other ingredients. Don't rush it. Therefore, the cake will rise higher and becomes lighter.
Use, if you have a conventional oven at 200 degrees Celsius. Then the cake will rise smoother and it will not open. If you have a convection oven bake the cake at 180 degrees Celsius.
Never open the door before the end of the baking time. Otherwise, the cake may collapse.
Preheat the oven to 380 degrees Fahrenheit (200 degrees Celsius).
Butter a cake tin and sprinkle some flour into the tin. Make sure the bottom and sides are covered with flour. Tap out the access flour.
Mix the butter and the sugar for about 5 minutes.
Put the grate into the bowl and mix for another minute.
Add the eggs (one by one), while mixing on low speed.
When the eggs are incorporated, use a spoon to mix the remaining flour through the dough.
Put the dough in a cake tin.
Transfer the cake to the oven.
After one hour the cake should be ready, however, to check if the cake is done, you can use a wooden stick to punch the cake in the middle. When you pull the stick out of the cake and it's dry and clean, you're cake is ready. If not, put the cake back for another 5 to 10 minutes and check again.
Let the cake rest 5 minutes before removing the tin.