Squidgy White Chocolate Cake (Kladdkaka)

• 150 grams (11 tablespoons) butter
• 150 grams very good quality white chocolate (chopped or in chip form)
• 2 eggs
• 150 grams (3/4 cup) sugar
• 2 teaspoons vanilla extract
• 150 grams (1 1/4 cups) all-purpose flour
• 1/2 teaspoon salt
• zest of one lemon, optional

1. Preheat your oven to 350u0b0 F. Line a 9-inch round cake pan with parchment, grease it, and dust the inside with sugar, tapping out any excess.
2. Melt the butter in a saucepan (or in a heatproof bowl in the microwave). Once melted, add the white chocolate and stir until melted and smooth. Let cool slightly.
3. Beat the eggs and sugar together until VERY light and fluffy, at least 7 minutes in a stand or electric mixer.
4. Fold in the vanilla extract, then the melted butter/chocolate mixture.
5. Add the flour and salt and lemon zest (if using) and fold very gently into the batter until just combined-do not overmix. You don't want to deflate the batter.
6. Pour the batter into your pan and bake for about 20-25 minutes. The cake will look just barely set but take it out! You want it slightly underdone. Let the cake cool fully before slicing.
7. Dust the top with confectioners' sugar if you like, and sprinkle with berries or pomegranate seeds.

butter, very good, eggs, sugar, vanilla, flour, salt, zest of one lemon

Taken from food52.com/recipes/76378-squidgy-white-chocolate-cake-kladdkaka (may not work)