2 whole + 2 egg yolks
butter, 1 stick
sugar, 1 cup + 1 tbsp
plain yogurt, 3/4 cup
starch, 3,5 oz
pastry flour, 2 +1/2 cups
cream, 1/2 cup
baking soda, 0,3 oz
cream of tartar, 0,3 oz
saffron, 1 sachet
the zest of 2 lemons


In a bowl, cream the butter with the sugar and add the eggs and egg yolks.
Sift the flour with the starch and add to the mixture.
Add the cream where it is dissolved saffron, lemon zest and the leavening agent (baking soda and cream of tartar).
Grease and cover in flour (flour and powdered sugar for me) one ring mold and pour the mixture evenly.
Bake (in preheated oven) at 360° F for 30/35 min. checking the area with the toothpick test.
The cake can be kept for at least 2 days wrapped in plastic wrap.

Thanks to: Cooking With Julia