Ingredients:

For the Cake:

• 2 eggs: Using large eggs at room temperature ensures they blend smoothly into the batter, creating a uniform texture.
• A pinch of salt: Enhances the sweetness of the sugar and balances the overall flavor profile of the cake.
• 130g sugar: Adds sweetness and contributes to the cake’s soft, tender texture. Granulated sugar is preferred for its ease of incorporation and reliable results.
• Grated lemon zest (from 1 lemon): Infuses the batter with a fresh, zesty flavor that brightens the cake and provides a pleasant aromatic note.
• 125g cold butter: Cold butter helps to create a rich, tender crumb. Cut it into small pieces for easier incorporation into the batter.
• 350g flour: All-purpose flour serves as the base of the cake, providing structure. Sift it before measuring to ensure it’s light and free of lumps.
• 5g baking powder: Acts as a leavening agent, helping the cake to rise and become fluffy. Ensure it’s fresh for optimal results.

Instructions:

Step 1: Preheat Oven and Prepare Pan

1. Preheat Oven: Begin by preheating your oven to 180°C (350°F). This ensures that the cake bakes evenly and rises properly.
2. Prepare the Pan: Grease and flour a round cake pan (approximately 23 cm / 9 inches in diameter). Alternatively, line the pan with parchment paper to prevent sticking and ensure a smooth release.

Step 2: Prepare the Batter

1. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs with a pinch of salt using an electric mixer or a whisk until they become light and frothy. Gradually add the sugar while continuing to beat until the mixture is pale and creamy, which indicates that the sugar has fully dissolved.
2. Add Lemon Zest: Stir in the grated lemon zest. This step will impart a bright, citrusy flavor to the cake and add a subtle aroma.
3. Incorporate Butter: Cut the cold butter into small cubes and add to the egg mixture. Beat until the butter is fully incorporated, resulting in a smooth batter. Cold butter creates a delicate texture by interrupting the formation of gluten.
4. Combine Dry Ingredients: In a separate bowl, sift together the flour and baking powder. This process helps to evenly distribute the leavening agent and prevents lumps from forming in the batter.
5. Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined to avoid overworking the batter, which could result in a dense cake.

Step 3: Bake the Cake

1. Pour Batter into Pan: Transfer the batter into the prepared cake pan. Use a spatula to smooth the top, ensuring an even surface that will bake uniformly.
2. Bake: Place the pan in the preheated oven and bake for approximately 30-35 minutes. Begin checking the cake a few minutes before the end of the baking time. Insert a toothpick or cake tester into the center of the cake; if it comes out clean or with just a few crumbs attached, the cake is done.
3. Cool: Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This cooling process helps to prevent the cake from becoming soggy.

Step 4: Serve and Enjoy

1. Dust with Powdered Sugar: Once cooled, dust the cake with powdered sugar for a decorative touch. This adds a sweet finish and enhances the cake’s presentation.
2. Slice and Serve: Cut the cake into slices and serve. It pairs beautifully with a cup of coffee or tea, making it a delightful treat for any time of day.

Tips:

• Room Temperature Ingredients: Ensure that the eggs and butter are at room temperature for easier mixing and better texture.
• Sifting Flour: Sift the flour before measuring to ensure a lighter cake and avoid lumps.
• Avoid Overmixing: Mix the batter only until the ingredients are combined to keep the cake light and airy.
• Test for Doneness: Check the cake for doneness a few minutes before the recommended baking time to prevent overbaking. The cake should be golden brown and the center should be set.

Storage:

• To Store: Keep the cake in an airtight container at room temperature for up to 3 days. This will help maintain its freshness and prevent it from drying out.
• To Freeze: Wrap the cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving. If you freeze individual slices, they will thaw more quickly and be ready to enjoy in no time.

Nutritional Information:

• Calories: Approximately 300 calories per slice (based on 8 slices).
• Fat: 15 grams per slice, including saturated fats from butter.
• Sugar: 20 grams per slice, providing the sweetness and contributing to the cake’s moistness.
• Protein