|Granulated sugar||1⁄2 Cup (8 tbs)|
|Butter stick||4 Ounce, melted (1 Stick)|
|Vanilla extract||1 Teaspoon|
|Grated lemon zest||1⁄2 Teaspoon|
|Flour||2⁄3 Cup (10.67 tbs)|
|Ground cardamom||1⁄4 Teaspoon|
|Powdered sugar||1⁄4 Cup (4 tbs)|
1. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until thick andlemon colored. Set aside 2 tablespoons butter; beat in remaining melted butter, vanilla, and lemon zest.
2. Add flour mixed with cardamom and salt and beat on low speed until dough is smooth, scraping down side of bowl frequently with a rubber spatula.
3. Preheat krumkake iron according to manufacturer's directions. Brush iron with some of reserved melted butter and spoon on about 2 1/2 measuring tablespoons batter, dose and bake krumkake according to manufacturer's directions. Repeat, baking krumkakes until all batter has been used, brushing iron with more butter whenever it seems dry.
4. As they are baked, remove krumkakes to a wire rack to cool. If desired, while still hot, carefully roll into a tube and place, seam side down, on a wire rack until completely cooled. Sprinkle with powdered sugar and store in a tightly covered container.