Unsalted butter 100g
Salt 1/4 tsp
3. Add sugar, salt, and vanilla extract. Beat on high speed with an electric mixer until light and fluffy. Then add lemon zest and rum, and beat for a short while longer. The finished product made with creamed butter tends to have a more pronounced aroma and a finer surface texture.
4. Add the egg mixture and beat on medium-low speed with the mixer until well combined. 5. Before sifting, mix the flour with baking powder. Sift the flour into the mixture in two batches. 6. When mixing the batter with a rubber spatula, do not stir in a single direction. Instead, alternate between stirring in a crisscross pattern and folding from the bottom to the top. 7. Brush the surface of the pan with a layer of flavorless vegetable oil so that the finished cake can be easily removed from the mold after baking. 8. Pour the batter into the mold, filling it to about 80% full. Then place it into a preheated oven and bake at 180°C (approximately 350°F) for both top and bottom heat, for about 8–10 minutes, or until the surface turns golden brown.
