280 gr all-purpose flour
3 large eggs
180 gr caster sugar
1 pack of yeast
1 biologic lemon
1 phyal of vanilla extract
½ glass of oilseed
Preheat oven to 356°F.
In a mixing bowl combine together the eggs with a pinch of salt and sugar until you get a smooth and fluffy mixture.
Add gradually the flour, oilseed, vanilla extract, the yeast and the grated lemon zest.
Toss well and pour the batter onto the cake tin lined with greaseproof paper.
Bake for about 30-35 minutes or until a skewer inserted in the centre comes out clean.