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 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.