Lemon Cake

Preheat the oven to 180 degrees. Remove the butter from the refrigerator, it should soften. Grate the zest of two lemons on a fine grater.

Put 100 g of butter 82.5% in a bowl and add 150 g of sugar, zest of two lemons and ½ tsp. of salt to balance the taste. Beat with a mixer or whisk until it becomes creamy.

Add 2 eggs and 125 g of 20% sour cream to ingredients and continue beating. The fattier the sour cream, the tastier the cake will be.

Pour the juice of half a lemon and continue beating.

Add 250 g of flour in a bowl with 1 tsp. of vanilla sugar and 1 tsp. of baking powder. Continue beating until smooth.

Take a cake baking dish. Make a «French shirt»: grease the bottom and sides of the form with 20 g of butter and flour. Pour the leftovers.

Put the dough in a form and bake for 45 minutes. Don’t open the oven door for the first 30 minutes. The temperature difference may destroy the spongy texture. Check the readiness with a wooden skewer: put in a cupcake and remove, if there are no traces of dough, the cake is ready. Let the cake cool completely in the form.