- Sugar - 2/3 Cups
- Egg Yolks - 8 Pieces (large)
- Egg - 1 piece (large)
- Lemon - 2 Pieces (peel)
- Flour 1/2 cup
- Cornstarch - 1/2 cup
- Sol - 1 Pinch
- Unsalted butter - 230 Grams
- Poppy - 1/2 cup
Grate finely the zest with lemons to make 1 1/2 tablespoons of zest. Melt butter and lightly cool. Preheat the oven to 160 degrees. Lubricate with oil and sprinkle with flour a cake form. Lubricate with a piece of foil. In a bowl with an electric mixer, whip the sugar with yolks and 1 egg at high speed until the mixture turns pale yellow, about 8 minutes. Add the lemon zest and whisk. Sift flour and starch over the egg mixture, add salt and stir with a rubber spatula. Add the butter and whisk at medium speed, then beat with poppy seeds. Pour the dough into prepared form and close tightly with a piece of foil, oiled. Bake for 45 minutes until the toothpick inserted in the center, will not go dry. Remove the foil and cool the cake in the form on the rack for 15 minutes. Extract the cake from the mold, lay it on the counter and allow it to cool completely before serving for at least 30 minutes. Sprinkle with powdered sugar if desired. The cake can be prepared in advance, wrapped in polyethylene film or foil and stored and at room temperature for 3 days.
Servings: 8