Made with fresh lemon zest and lemon juice, this cake is a practical dessert for everyday teatime with its refreshing tangy aroma. The lemon syrup drizzled over it after baking keeps the cake moist and juicy.
Beat the eggs and sugar, add the oil and milk and mix; sift in the flour and baking powder, add the lemon zest, and obtain a smooth batter.
Pour the batter into a greased cake pan and bake in a preheated oven until a toothpick comes out clean.
Mix the lemon juice and powdered sugar and drizzle over the hot cake; slice the cake and serve.
Important: When zesting the lemon, use only the yellow part; the white pith can leave a bitter taste in the cake. Allergen: contains wheat (gluten), egg, and dairy.
If you pour the syrup over the cake while it's still hot right out of the oven, the cake absorbs it more easily and stays moister inside.
Admin DadaGastro · verified in test kitchenBelirtilen sürede biraz erken kızardı, benimkinde 5 dakika kısalttım. Ocak ayarını orta-kısıkta tutunca yanma olmadı. Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere.
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