Lemon zest cake

• 200g of flour
• 3 tea spoons of baking powder
• 60g sugar
• the juice and grated skin of two lemons (lemon zest)
• 125ml olive oil
• 175ml vegetable milk

• Oil a baking pan and preheat the oven at 180 degrees Celsius
• Mix the dry ingredients (flour, sugar and baking powder) in a mixing bowl
• Mix the wet ingredients (lemon zest, juice, oil an dmil) separately
• Progressively incorporate the wet ingredients into the flour, mixing with a spoon.
• When the batter is ready and there are no lumps, spoon the mixture into the pan.
• Cook it in the oven for about 30 min.
• Test whether it is done (*) or cook it for another 5-10 min.
• Let it cool outside.

(*) To test whether the cake is done, the top should be slightly crunchy and when you pierce the cake to the bottom with a chopstick or some metallic skewer, it should come out dry.

The original recipe called for 75g grated almonds and 200g sugar. Because I reduced the sugar, the top is less glassy and the cake looks closer to a bread.