In a clean dry bowl add the Butter beat at medium speed with the help of a handheld beater.
Add the powdered sugar and cream very well until the color changes to pale white, the mixture turns fluffy & airy.
Next, add one egg at a time beating well. The batter at this point will turn into a pale yellow color. Add the Vanilla Essence at this point while beating the eggs.
Now, in a separate bowl sift the all-purpose flour or maida & the baking powder together, whisk well.
Next, add the above Maida or allpurpose flour + baking powder mixture into the wet ingredients in 2-3 parts.
Continue beating at medium speed until the flour or maida incorporates well into the wet ingredients.
Now, add the 1 tbsp maida to the tutti fruttis & mix well with a spoon to coat them well.
Add the tutti frutti & the lemon zest and fold with the help of a rubber spatula in a clockwise motion, taking care not to knock out the air from the batter.
Grease a 8x5" baking tin with butter or oil. Line it with a piece of parchment paper.
Pre-Heat the oven at 350 F or 180 C.
Pour the batter gently into the greased tin, even it out on the top with the help of a rubber spatula. Tap the tin to knock out any air bubbles in the batter.
Bake it at 350 F or 180 C for 30 mins or more. Until a toothpick comes out clean when inserted in the cake.