Extremely Easy Super Fluffy Lemon Cake - flour

Method

• Thinly peel the lemon and julienne the peel.
• Squeeze the juice out and strain.
• Beat the eggs and sugar with an electric hand mixer until the mixture becomes white and thick.
• Any markings made with the mixer should remain without disappearing right away.
• Sift the ingredients into the bowl from Step 2.
• While turning the bowl, stir as if scooping the batter up from the bottom and folding it over.
• Add the oil, lemon peels and juice from Step 1 into the bowl.
• Line the baking pan with parchment paper, and pour the batter in.
• Drop the pan 2 to 3 times on the counter to remove the air bubbles and to level out the surface.
• Bake for 30 minutes in an oven preheated to 170C.
• Insert a bamboo skewer and if it comes out clean, the cake is done!
• Place the cake on a rack to cool.
• It looks like this when you cut it.
• I made a carrot version as well!