- Preheat Oven: Preheat the oven to 180°C (350°F) and grease a pie plate or cake pan to prevent sticking.
- Prepare Dry Ingredients: In a large bowl, sift together the wheat flour, baking powder, and salt. Ensure the dry ingredients are well mixed.
- Mix Wet Ingredients: In another bowl, beat together the sugar and eggs until smooth and creamy. Add the vegetable oil and continue to beat until fully combined.
- Combine Wet and Dry Ingredients: Gradually incorporate the sieved dry ingredients into the wet mixture, alternating with the milk. Mix until a smooth, homogeneous batter forms.
- Add Lemon Zest and Juice: Stir in the lemon zest and juice, allowing the citrusy flavors to infuse into the batter.
- Bake: Pour the batter into the prepared pie plate or cake pan, smoothing the surface with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Make Frosting: While the cake is cooling, prepare the frosting by mixing together the icing sugar and enough lemon juice to achieve the desired consistency. The frosting should be thick enough to stick to the cake but liquid enough to spread easily.
- Apply Frosting: Once the cake has cooled completely, pour the frosting over the top, allowing it to drip down the sides. Allow the frosting to harden before cutting and serving the cake.
- Garnish and Serve: For an extra burst of lemony freshness, garnish the cake with additional lemon zest before serving.
Pages : 1 2
