Lemon cake
Instructions
Put to soak the raisins in warm water.
Meanwhile, in a bowl place the chopped butter (must be at room temperature) with sugar and whip with an electric mixer if possible until you get a puffy and fluffy.
Add the egg yolks one at a time, mixing them evenly.
Turn on the oven to 180 degrees.
Wash the lemons, tritatene zest (yellow part only) and spremeteli.
Add juice and zest to the mixture of butter and sugar.
Add the drained raisins and dried and sieved by dropping it through.
Separately, whip until foamy egg whites firmly with a pinch of salt, then blend a little at a time to the mixture, stirring it from top to bottom and vice versa.
Grease and flour a rectangular pan, pour the mixture gently, level it and cook for 50 minutes.
Let cool completely before unmold and serve.
