Italian Lemon Plumcake with Sultanas

What you need

• 3 large eggs
• 140 g (3/4 cup) granulated sugar
• 1 pinch salt
• 150 g (1 1/4 cups) all-purpose flour
• 50 g (1/3 cup) potato starch
• 1 lemon, zest grated, juice of half
• 100 g (3.5 oz) butter, soft, plus extra for the pan
• 16 g (3 1/2 tsp) baking powder
• 60 g (2 oz) sultanas, soaked in water for 10 min

Method

Restated from the original video

1. 1

   Soak the sultanas in water for 10 min, drain them, squeeze dry and pat with paper towels.

2. 2

   Heat the oven to 180 °C (350 °F). Butter a 25 cm (10 in) loaf pan and dust it with flour.

3. 3

   Beat the eggs with the sugar and salt using a hand mixer until pale, thick and foamy.

4. 4

   Sift the flour and potato starch together and add them in 3 or 4 batches, beating on low after each.

5. 5

   Grate in the zest of the lemon and add the juice of half of it.

6. 6

   Add the soft butter a little at a time, mixing until smooth, then mix in the baking powder.

7. 7

   Toss the sultanas in a spoonful of flour and fold them into the batter.

8. 8

   Pour the batter into the pan and level the top.

9. 9

   Bake on the middle rack until golden and a skewer comes out dry, 35-40 min.

10. 10

    Cool in the pan for 10 min, then turn out onto a rack. Slice once completely cool.

Imported from cookaround.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.