Ingredients:
3 eggs
A pinch of salt
12 tablespoons of sugar
12 tablespoons of oil
12 tablespoons of milk
Grated zest of one lemon
Juice of half a lemon
12 tablespoons of flour
2 teaspoons baking powder (about 10 g)
Powdered sugar to decorate
20cm mould
Method:
Preheat the oven to 180°C.
In a large bowl, beat the 3 eggs with a pinch of salt until frothy.
Add 12 tablespoons of sugar and continue beating until it becomes a creamy mixture.
Slowly pour in 12 tablespoons of oil while continuing to mix.
Add 12 tablespoons of milk, the grated zest of one lemon and the juice of half a lemon to the creamy mixture.
Sift 12 tablespoons of flour and 2 teaspoons of baking powder into the bowl and mix gently until smooth.
Butter and flour a 20cm mould, pour the mixture into the mould, leveling it well.
Bake the cake in a preheated oven at 180°C and bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely before turning it out.
Once cool, dust with icing sugar to decorate.
Note:
Be sure to add the flour and yeast little by little to avoid lumps forming.
Lemon zest and juice give the cake a fresh and fragrant flavour.
Using icing sugar is optional, but it adds a touch of sweetness and looks great.
Enjoy your meal!