Ingredients for Spanish Lemon Cake
- 4 large eggs
- 1 3/4 cups milk
- 1 cup canola oil
- 1 3/4 cups granulated sugar
- 1 3/4 cups all-purpose flour and 2 teaspoons baking powder
- Lemon, Rind Of
- 1 teaspoon vanilla extract (optional)
- powdered sugar, for dusting (optional)
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How to Make Spanish Lemon Cake
- Preheat oven to 180°C (350°F). Grease and flour a 23cm round or square cake tin.
- In a large bowl, whisk together 175g granulated sugar and 4 large eggs until light and fluffy (about 5 minutes).
- Add the zest of 2 lemons and 175ml vegetable oil to the egg mixture. Whisk until combined.
- In a separate bowl, gently whisk together 200g all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 175ml milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour batter into the prepared cake tin and bake for 40-55 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 40 minutes.
- Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
100g
Fat
15g
Carbs
16g
