Lemon cake without butter: yummy and digestible

1. Break eggs into a bowl, add sugar and whisk with electric whisk.

2. Add, the oil, water, lemon zest, and continue mixing. Next add the sifted flour a little at a time, continuing to mix. Finally, add the baking powder.

3. In a well-oiled and floured 24-cm-diameter baking pan, pour in the dough and level. Then bake in a preheated ventilated oven at 170°C for 40 minutes, or in a static oven at 180°C for the same time.

4. While the mixture is in the oven, squeeze 100ml lemon juice and 100ml orange juice and put them in a jug. In a small saucepan, however, put the sugar and cornstarch, stirring with a whisk. Pour in the orange and lemon juice a little at a time, continuing to stir. Finally put the saucepan on the stove and continue stirring, until the cream is thick.

5. Once the cake is ready, let it cool, remove it from the pan, and cut it in half.

6. Spread the lemon cream over the base, leveling with a long-bladed knife.
Close the cake with the other disk and garnish with powdered sugar.