Step 1 - preparing the lemon oil cake

• Beat the eggs with sugar until a thick and fluffy mixture forms. I beat them on high speed until the egg mixture becomes very pale, fluffy, and thick. This usually takes a few minutes.
  3 eggs, 200 g sugar
  
• Add the grated zest and lemon juice to the beaten eggs and briefly mix on low speed - just until combined.
  zest of two lemons, approx. 60 ml lemon juice
  
• Add the flour mixed with baking powder to the batter in portions, alternating with milk. Add a little flour, mix, pour in a little milk, mix. Repeat until all ingredients are used. Mix the batter on low speed.
  300 g wheat flour - all-purpose, 2 teaspoons baking powder, 250 ml milk
  
• Add the oil and mix briefly.
  180 ml oil
  
• Pour the batter into the prepared pan (greased with butter and floured or dusted with breadcrumbs).
  
• Bake the lemon oil cake in an oven preheated to 170 degrees (convection mode) for about 45-50 minutes - until a dry stick comes out. Towards the end of baking, insert a skewer or a thin knife into the center of the cake. If the stick comes out dry, the cake is well baked. However, if the stick is covered with wet batter, it means the cake needs more baking.
• After baking, let the cake cool, carefully remove it from the pan, place it on a plate and sprinkle with powdered sugar, or drizzle with icing.
• If you want to make icing for the lemon cake, read my tips below the recipe.