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Betty Bossi Koch-Center
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Place the butter in a bowl. Whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the lemon zest and juice. Mix the flour and baking powder, mix into the sponge mixture, transfer to the prepared tin.
Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Whisk together the lemon juice and icing sugar. Spread the icing over the cake, leave to dry.
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