Ingredients

• 8.8 oz (250 g) unsalted butter
• 7.04 oz (200 g) sugar
• 1 tablespoon vanilla
• 1 teaspoon lemon extract
• 1 pinch salt
• 4 eggs (medium or 3 jumbo)
• 4.4 oz (125 g) all-purpose flour
• 4.4 oz (125 g) cornstarch
• 1/2 teaspoon baking powder
• powdered sugar, for dusting

Directions

1. Melt the fat and let cool, until firm again, then beat on high, until light and fluffy.
2. Add sugar, salt, vanilla and lemon flavor and beat, until smooth.
3. Add 1 egg at the time and beat for 1/2 min each.
4. Sift flour, cornstarch and baking powder and fold into batter at medium speed. Do not overbeat, but make sure, the batter is smooth and well incorporated.
5. Line a 30X11cm (11X4)loaf pan with parchment paper.
6. Fill with batter and smooth surface, tap hard on the counter to push batter into corners and force it down.
7. Bake in pre-heated oven on middle rack at 338F (170C) for about 65 min or until toothpick comes out clean.
8. Cover with aluminum foil, if the top browns too quickly.
9. Let cool in pan for 10 minutes, then remove from pan. Take off paper and let cool completely.
10. Dust with powdered sugar.