Ingredients:

3 medium eggs
A pinch of salt
8 g of vanilla sugar or vanillin
150 g of sugar
Grated zest of a lemon 🍋
120 ml of sunflower seed oil
150 ml of milk
250 g of 00 flour
16 g of baking powder
20 ml of lemon juice
For Decoration:

Apricot jam
Grated coconut
Method:

Take three medium eggs and beat them with a pinch of salt until you obtain a frothy mixture.
Add 8 g of vanilla sugar and 150 g of sugar, continuing to mix until the mixture becomes light and swollen.
Add the grated zest of a lemon for a fresh and aromatic flavour.
Slowly pour in 120 ml of sunflower seed oil while continuing to mix.
Add alternating 150 ml of milk and 250 g of previously sifted flour with 16 g of baking powder, mixing the ingredients well.
Finally, add 20 ml of lemon juice to the mixture to intensify the citrus aroma.
Pour the mixture into a 27×18 cm mould, previously buttered and floured.
Bake in a preheated oven at 180°C in static mode for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once cooked, let the cake cool before proceeding with the decorations.
Spread the apricot jam evenly over the surface of the cooled cake.
Sprinkle with plenty of grated coconut for an inviting look and extra texture.

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