Quick Rapido Cake

Name: Quick Rapido Cake
Yield: 10
Ingredients: '1/4 cup of butter'; '2/3 cup of sugar'; '2 eggs, beaten'; '2 cups of all-purpose flour, sifted'; '1 teaspoon of baking powder'; '1/2 teaspoon of salt'; '2 cups of chopped mascarpone cheese'; '1 tablespoon of grated lemon zest'; '2/3 cup of chopped hazelnuts'

1
'1/4 cup of butter'
2
'2/3 cup of sugar'
3
'2 eggs, beaten'
4
'2 cups of all-purpose flour, sifted'
5
'1 teaspoon of baking powder'
6
'1/2 teaspoon of salt'
7
'2 cups of chopped mascarpone cheese'
8
'1 tablespoon of grated lemon zest'
9
'2/3 cup of chopped hazelnuts'

Ingredients

1
'1/4 cup of butter'
2
'2/3 cup of sugar'
3
'2 eggs, beaten'
4
'2 cups of all-purpose flour, sifted'
5
'1 teaspoon of baking powder'
6
'1/2 teaspoon of salt'
7
'2 cups of chopped mascarpone cheese'
8
'1 tablespoon of grated lemon zest'
9
'2/3 cup of chopped hazelnuts'

Directions

1
Beat the butter and sugar until creamy and fluffy
2
Add the eggs and beat well
3
Sift together the flour, baking powder, salt, and a pinch of baking soda
4
Alternate adding the mascarpone cheese to the mixture
5
Bake in a 9x5 inch English-style loaf pan, greased and floured, at moderate heat (170°C) for 50-60 minutes
6
Let cool before slicing
7
Cut into 10 portions.