Ingredients

• 🥚3 eggs
• 🍬240g sugar
• 🌻180ml sunflower oil
• 🍋Zest and juice of 1 lemon
• 🌾260g cake flour
• 💛10g baking powder
• 🥛100ml whole milk
• 🍋1 very small teaspoon of lemon essence or flavoring (optional)

Elaboration

• 🥧Preheat the oven to 180ºC and grease a 24 cm pan with butter.
• 🥧In a bowl, beat the eggs with the sugar until creamy.
• 🥧Add the oil, lemon essence (optional), zest, and lemon juice, and continue beating.
• 🥧Gradually add the sifted flour with the baking powder, stirring constantly until fully combined.
• 🥧Finally, add the milk and beat until the mixture is uniform.
• 🥧Pour the batter into the pan and bake at 180ºC for 35 minutes or until a toothpick comes out clean.
• 🥧Remove from the oven and let cool on a wire rack for 20-30 minutes before removing from the pan.
• 🥧You can sprinkle with powdered sugar, glaze it, or leave it as is; it turns out great either way.

Notes

1. 🌼The flour I use is self-rising flour (Argentina), but any cake flour works.
2. 🌼You can substitute the oil with mild olive oil if you don’t like sunflower oil.
3. 🌼Lemon essence is optional, as the zest with natural juice gives a very strong and delicious flavor 😋🤪