Total Calories: 216
1 Place the rack in the center of the oven. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2 In a large bowl, mix together the flour, baking powder, and salt.
3 In another large bowl, beat the butter with 2/3 cup of the sugar until light and fluffy, about 3 minutes. Beat in the egg, lemon zest, and vanilla until smooth. Add the dry ingredients and stir just until blended, about 1 minute more.
4 Scrape the batter into the prepared pan. Arrange the fruit, overlapping it slightly, on top in concentric circles. Sprinkle with the remaining 2 tablespoons of sugar.
5 Bake 45 to 50 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
6 Let the cake cool in the pan on a wire rack 10 minutes, then remove the rim of the pan. Let the cake cool completely. Sprinkle with confectioner's sugar before serving. Serve immediately, or cover with an overturned bowl and store at room temperature up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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