Ingredients
100 ml vegetable oil, plus extra for the tin
275 grams of flour
200 g golden powdered sugar
1 spoon of baking powder
1 lemon cut with skin, 1/2 juice
For the cream
150 g powdered sugar
½ lemon, juiced
Preparation
Preheat the oven to 200C/180C. Oil a 1 kg baking tray and line with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
Pour the mixture into the pan. Bake for 30 minutes or until a skewer comes out clean. Cool in the pan for 10 minutes, then remove and transfer the cake to a wire rack to cool completely.
For the icing, put the powdered sugar in a bowl. Mix enough lemon juice to make a thick cream, because it should not be thin.
