INGREDIENTS

•  100 grams of butter
•  1 cup of sugar (200 grams)
•  
• 2 eggs
•  Zest of the peel of a lemon
•  Juice of half a medium lemon
•  2 cups of flour (240 grams)
•  3 teaspoons baking powder (chemical yeast, leavening agent)
•  Pinch of salt
•  ¾ cup milk (186 cc)

INSTRUCTIONS

Beat the butter until creamy for one to two minutes or until it becomes creamy. Add the sugar little by little. Continue blending until a homogeneous cream is formed. Add the eggs one at a time, always beating.

Remove the bowl from the mixer and add the lemon zest and juice. Separately, sift the flour with the baking powder and salt. Add a little flour and stir until combined. Then add a little milk and mix until combined. Continue in this way, flour and milk alternately, ending with flour.

Butter and flour a tube pudding mold. Pour the preparation and place in a soft oven at 170º for 40 minutes, or until the tip of a knife inserted comes out clean, with nothing stuck.

Remove, let it rest for 10 minutes and unmold. Let it cool and just cut the lemon cake into portions.