• Preheat the oven to 170°C (340°F).
• In a large mixing bowl, beat the eggs with the sugar using a hand mixer until the mixture turns pale. Add the oil while continuing to beat, then incorporate the lemon zest and lemon juice.
• Add the sifted flour and baking powder and continue mixing until smooth and well combined.
• Pour the batter into a buttered loaf pan, placing a strip of parchment paper at the bottom to make unmolding easier.
• Bake for about 50 minutes to 1 hour. Check for doneness by inserting a skewer into the center of the cake; it should come out clean.

Soaking Syrup

• (optional, but it adds a tangy touch)
• Prepare while the cake is baking.
• Bring the lemon juice, water, sugar, and lemon zest to a boil. Let it boil for a few moments until the sugar is fully dissolved.
• Let the syrup cool completely, then strain it through a fine sieve to remove the zest.
• As soon as the cake comes out of the oven, pour the cold syrup evenly over the hot cake, directly in the pan.
• Let the cake absorb the syrup for about 5 minutes, then unmold it onto a wire rack.
• I hope you’ll enjoy this lemon cake recipe, a wonderfully moist lemon cake that will make you want to bake it again and again.