Lemon Bizcocho – The very best Spanish lemon cake


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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