Lemon Bizcocho – The very best Spanish lemon cake


LEMON BIZCOCHO

Spanish lemon cake

2 small lemon yogurt

2 yogurt containers with olive oil

3 sugar yogurt containers

6 yogurt containers of flour

Ripped peel off a lemon

3 eggs

3 tsp baking soda

Turn on oven 180c. Lubricating and sprinkle with breda crumbs or coconuts a large baking tin.

  Mix the moist ingredients in a bowl. Add the sugar and whisk well. Mix the dry ingredients in another bowl. Mix all ingredients together and whisk well together. Bake until the cake gets a nice color and stick a toothpick in the middle and check if it is dry.

Very good to eat it as it is or use it as a base for a cream cake.

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