INGREDENT
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120ml) milk
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- Zest of 1 lemon (optional but traditional)
- Powdered sugar, for dusting
Optional filling/topping (choose one or combine):
- Apricot or raspberry jam
- Pastry cream
- Fresh fruit (like thin apple slices or berries)
- Chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line with parchment paper.
- In a large mixing bowl, whisk together sugar, oil, and eggs until smooth and pale.
- Add in milk and vanilla extract, whisk until combined.
- In a separate bowl, sift together flour, baking powder, salt, and lemon zest.
- Gradually add dry ingredients to the wet mixture, stirring gently until a smooth batter forms. Don’t overmix.
- Pour batter into prepared pan. If using jam or fruit, gently spoon it on top before baking.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Dust with powdered sugar before serving.
Would you like a version with a custard or jam filling layered inside, as some traditional versions do?