Prep 15 mins
Cook 40 mins
This was given to me by a very dear friend who makes these wonderful pastries and cakes. She got this one out of a Spanish Cookbook -- that's why I've named it Spanish Lemon Cake.
- Combine sugar and eggs.
- Add lemon rind, then oil.
- Fold in the flour alternatively with the milk.
- Bake in a 23cm round or similar size square cake tin at 180 degree celsius oven for about 40 minutes or until skewer comes out clean. (I usually make this in double quantity and bake it in a large rectangular pan about 30cm x 25cm.)
- Check after 40 minutes and see if it needs longer.
This cake is sublime, and so so easy! After I zested the lemon I squeezed the juice into a measuring cup, and then topped it up with (soy) milk to make 1 cup of liquid. The cake was so soft. It was going so fast I quickly made another one, this time with orange zest and orange juice. Served that one with my Creamsicle Ice Cream and Lennie's Chocolate Orange Sauce on top for a really wonderful dessert!
a very rich and moist cake, I did add some lemon juice and it turned out really great thank you for this great recipe !!!!