Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon baking powder
- Pinch of salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ cup whole milk (room temperature)
- ½ cup unsalted butter (melted and slightly cooled)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- Sift dry ingredients: In a bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
- Whisk eggs & sugar: In a large bowl, beat the eggs with the sugar until pale and fluffy (about 5-7 minutes using a hand mixer).
- Add flavor: Mix in the vanilla extract and lemon zest.
- Combine wet and dry: Gradually fold in the sifted dry ingredients. Then add the milk and melted butter, mixing gently until fully incorporated. Be careful not to deflate the batter.
- Bake: Pour the batter into the prepared cake pan and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once cool, dust with powdered sugar.
Want to add a filling like custard or jam in the middle, or keep it classic?