For the bensone, first melt the butter in a small pan and mix it with the flour. Then knead the eggs and sugar into the dough.
Season with salt and the grated lemon zest, mix in the baking powder and add as much milk to the dough until it becomes tough to pull. Let the dough rest for an hour in a floured kitchen towel.
In the meantime, preheat the oven to 150 °C. Grease a baking tray or line it with baking paper. Brush the cake with the yolk and sprinkle with hail sugar. Then bake the bensone for 45 minutes.
Preparation Tip:
Bensone is a traditional lemon cake from the province of Emilia in Italy.
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