Lemon-Infused White Cake with Lemon Zest (Margarita (Italian-Style) Cake)

Name: Lemon-Infused White Cake with Lemon Zest
Ingredients: 6 eggs; 200 g all-purpose flour; 180 g bread flour; 100 g unsalted butter or margarine; 1 tablespoon grated lemon zest; 1 teaspoon confectioner's sugar

1
6 eggs
2
200 g all-purpose flour
3
180 g bread flour
4
100 g unsalted butter or margarine
5
1 tablespoon grated lemon zest
6
1 teaspoon confectioner's sugar

Ingredients

1
6 eggs
2
200 g all-purpose flour
3
180 g bread flour
4
100 g unsalted butter or margarine
5
1 tablespoon grated lemon zest
6
1 teaspoon confectioner's sugar

Directions

1
Beat the egg yolks and sugar until well combined and frothy
2
Beat the egg whites until stiff and fold them into the egg yolk mixture
3
Gradually add the flour and melted butter or margarine, mixing well after each addition
4
Finally, add the grated lemon zest
5
Pour the batter into a greased and floured cake pan
6
Bake in a moderate oven for about 30 minutes
7
Remove from the oven while still warm and dust with confectioner's sugar