Gattò di Mandorle

Preheat your oven to 170°C. Grease and lightly flour a 22-24cm springform pan, tapping out any excess 00 flour.

In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light, pale, and fluffy.

Separate the large eggs. Add the egg yolks one at a time to the butter and sugar mixture, beating well after each addition until fully incorporated. Stir in the lemon zest and vanilla extract.