Cream butter with powdered sugar, a pinch of salt, vanilla pulp or sugar and grated lemon zest. Gradually beat in the egg yolks. Beat egg whites with granulated sugar until stiff. Fold into the butter mixture. Mix flour with baking powder, stir into the mixture and add the milk. Mix in raisins, candied lemon peel, aranzini and chocolate. Pour the mixture into a buttered and floured cake pan. Bake in the preheated oven at 160 °C for about 55 minutes.
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