The lemon cake is a truly unique dessert! You can only prepare the cake (without cream) and serve for breakfast or snack, or you can enrich it with cream (made without milk!). You'll look great! INGREDIENTS - 4 eggs - 200 g sugar - 1 cup vegetable oil - 1 lemon-200 g of flour 00 to 50 g of potato starch - 1 tablespoon baking For the lemon cream: - 300 ml water - 200 g sugar - 50 grams of starch - 1 egg + 1 egg yolk - 1 lemon PREPARATION Prepare the cake: Separate the yolks from the album, beat the egg whites until stiff, combine egg yolks and sugar until mounts frothy.
Add the juice and grated rind of lemon, olive oil and stir, pour the flour, potato starch and baking powder. Finally, incorporate the egg whites until stiff and mix with a spoon with movements from the bottom up. Pour the mixture into a pan of 24 cm diameter greased and floured and bake in preheated oven at 180 ° C for 30 minutes.
Meanwhile, prepare the cream: In a bowl mix the eggs with the starch, juice and the grated lemon rind. In a saucepan, dissolve sugar in water over low heat and combine the egg mixture gradually. Mix the cream and cook, stirring constantly for about 10 minutes, until it thickens. Make the cake cool, then cut it in half and farciscila prepared with cream.
Sprinkle with icing sugar and serve. 
Add the juice and grated rind of lemon, olive oil and stir, pour the flour, potato starch and baking powder. Finally, incorporate the egg whites until stiff and mix with a spoon with movements from the bottom up. Pour the mixture into a pan of 24 cm diameter greased and floured and bake in preheated oven at 180 ° C for 30 minutes.
Meanwhile, prepare the cream: In a bowl mix the eggs with the starch, juice and the grated lemon rind. In a saucepan, dissolve sugar in water over low heat and combine the egg mixture gradually. Mix the cream and cook, stirring constantly for about 10 minutes, until it thickens. Make the cake cool, then cut it in half and farciscila prepared with cream.
Sprinkle with icing sugar and serve.
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