Ingredients

• 24 tablespoons all purpose flour (1 ½ cups)
• 1 teaspoon baking powder
• 16 tablespoons sugar (1 cup)
• 2 large eggs
• zest one lemon
• 2 tablespoons lemon juice
• 10 tablespoons vegetable oil (your choice I use corn or sunflower oil) (½ cup + 2 tablespoons)
• 10 tablespoons milk (½ cup + 2 tablespoons)

• 2–3 tablespoons icing/powdered sugar for dusting finished cooled cake

Instructions

1. Set your oven to 350°F (180°C). Prepare an 8 or 9 inch (20–23 cm) round cake pan by greasing and lightly flouring it.
2. In a small bowl, combine the flour and baking powder by whisking them together.
3. In a larger bowl, beat the eggs and sugar on low speed until the mixture becomes pale, airy, and very fluffy—this should take about 5 minutes.
4. Add in the lemon zest, lemon juice, oil, and milk. Mix on low speed until everything is well incorporated.
5. Gradually add the dry ingredients and continue mixing on low speed until the batter is smooth.
6. Transfer the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan, then move it onto a serving plate. Once fully cooled, dust the top with powdered sugar before serving.

• All tablespoons and teaspoons should be level, not heaped.
• Always mix eggs and sugar on low speed, never high. The same applies when incorporating the flour.
• If using a mixer doesn’t give the desired result, you can fold in the flour mixture by hand using a whisk or spatula.

• Keep the cooled cake at room temperature in an airtight container or wrapped well. It will stay fresh for up to 4 days.
• Refrigerate for up to 5 days if needed, ensuring it is sealed tightly to prevent drying; bring to room temperature before serving.
• To freeze, wait until the cake is fully cooled, then wrap it twice (plastic wrap or foil) and place in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight at room temperature before enjoying.