Ingredients
- 10 eggs (separated)
- 1 zest from lemon
- 425 gr butter softened
- 375 gr sugar
- 240 gr sifted cake flour
- 7 gr vanilla
- 3 gr lemon
Cream butter and flour. Beat yolks, vanilla and juice. Add to butter/flour mixture, gradually. Beat whites with 1 t sugar and fold in. Beat on low for 4 to 5 minutes. Pour into 2 8x4 inch greased and floured pans. Bake 160ºC for 1.25 hours.
