• Preheat oven to 170°C (340°F)
• Beat the eggs with the sugar using an hand mixer until they turn pale. Add the oil while continuing to beat, then incorporate the lemon zest and juice.
• add the sifted flour and baking powder without stopping beating. Mix well.
• Pour it in a buttered loaf pan, with a strip of parchment paper at the bottom to facilitate its unmolding.
• Put it in the oven and bake for around 50 min to 1 hr, check for the baking with a skewer, pricked through the center should come out dry.

Syrup for soaking (optional, but gives it a tangy taste)

• To be prepared while the cake is baking
• Bring the juice, water, sugar and lemon zest to the boil.
• Let it boil a few times to melt the sugar.
• Leave to cool down completely and then soak the warm cake in⁣⁣⁣⁣⁣⁣.
• Strain through a sieve to remove the zest.
• Immediately after removing the cake from the oven, pour over the cold syrup into the loaf cake.
• Let the cake absorb the syrup for 5 minutes, then turn out onto a wire rack.
• I hope you enjoy this recipe for lemon cake, a very moist lemon pound cake, and that you'll will be excited to make it.