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.