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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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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. Ingredients:
2 eggs |
1 cup milk |
1 cup canola oil |
1 cup sugar |
2 cups self-raising flour |
1 lemon, rind of |
Directions:
1. Combine sugar and eggs.
2. Add lemon rind, then oil.
3. Fold in the flour alternatively with the milk.
4. 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.)
5. Check after 40 minutes and see if it needs longer.
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