This bergamot lemon cake is delicious for breakfast or snack time. Here is a very easy recipe to make, and I recommend it to accompany your cup of tea or coffee.
Preheat the oven to 180°C. Grease or line a cake pan with parchment paper.
In a bowl, whisk the eggs and sugar until lightly pale, then add the lemon juice, lemon zest, olive oil, and liquid cream. Mix well.
Finally, fold in the sifted dry ingredients (flour, baking powder). Mix until you achieve a smooth batter. Pour everything into the mold and bake for 40 minutes in the oven (depending on your oven). Unmold and let cool on a wire rack.
0 servings
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