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 170°C. 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!! Recipe ID: 1480287
Story Behind this Recipe
I made this because I had fresh lemon on hand!
While baking, if it looks like the surface of the cake is browning too fast, be sure to cover with a sheet of aluminum foil! You can bake them in muffin tins or in pound cake molds too! In Step 3, if you mix the batter until it's really smooth, the cake will come out nice and fluffy.