300 gr or 1 1/4 cups sugar

250 gr or 2 sticks butter (1/2 lb), PLUS an additional 1.5 Tablespoons butter, to grease the pan

4 eggs

Grated zest of 2 large lemons (4 lemons, if small)

A pinch Sea salt

300 gr or 2 cups “00” Flour
16 gr or 2 tablespoons of Pan degli Angeli Italian baking powder

125 ml or 1/2 cup whole milk

50 gr or 1/4 cup hazelnuts (finely chopped and toasted)

Lemonade Mixture:
300 ml or 1 1/4 cups water
Juice of 3 lemons

8 Tablespoons sugar