How to make it
6 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 170°C (338°F). Grease and flour a 9-inch round springform pan or line it with parchment paper.
In a large bowl, cream the softened butter and granulated sugar together
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat for at least 10 minutes on medium-high speed until the mixture is exceptionally pale, light, and fluffy.
10 minAdd the whole eggs and egg yolks one
Add the whole eggs and egg yolks one at a time, beating well after each addition to ensure the emulsion doesn't break. Mix in the lemon zest, vanilla extract, and a pinch of salt.
Sift together the flour, potato starch, and baking powder
Sift together the flour, potato starch, and baking powder. Gradually fold the dry ingredients into the butter mixture using a spatula, moving from bottom to top, being careful not to deflate the air you've whipped in.
Pour the batter into the prepared pan and level the surface
Pour the batter into the prepared pan and level the surface. Bake at 170°C (338°F) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
45 minLet the cake cool
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cold, dust generously with powdered sugar.
A little kitchen wisdom
Ensure the butter and eggs are at room temperature to prevent the batter from curdling. The secret to the 'paradise' texture is whipping the butter and sugar for at least 10 minutes until it looks like whipped cream.
