Ingredients:

• 200 g of 00 flour
• 180 g of granulated sugar
• 100 g of melted butter (or 100 ml of seed oil)
• 3 eggs
• 1 untreated lemon (juice and zest)
• 1 sachet of baking powder (16 g)
• 100 ml of milk
• A pinch of salt
• Preparation of the oven and the mold:
  • Preheat the oven to 180°C (350°F).
  • Butter and flour a round baking pan approximately 22-24 cm in diameter.
• Preparation of the dough:
  • In a large bowl, beat the eggs with the sugar until light and fluffy.
  • Add the melted butter (or vegetable oil) and mix well.
  • Grate the lemon zest and squeeze the juice. Add both zest and juice to the egg mixture, mixing well.
  • Sift the flour with the yeast and a pinch of salt, then add them to the mixture, alternating with the milk, and mix until you obtain a smooth mixture without lumps.
• Cooking:
  • Pour the batter into the prepared pan and level the surface with a spatula.
  • Bake the cake in the preheated oven for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  • If the top begins to brown too quickly, cover the cake with aluminum foil to prevent burning.
• Cooling and service:
  • Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  • Before serving, dust the cake with icing sugar, if desired.
• Suggestions:
• Variations: You can add poppy seeds to the dough for a twist on lemon cake. Also, you can add a little Greek yogurt for extra fluffiness.
• Decoration: Decorate the cake with fresh lemon slices or grated lemon zest for an elegant presentation.
• This lemon cake is light, fresh and irresistible, perfect for any occasion. Enjoy your meal!
• Powdered sugar for dusting (optional)