Egg Yolk Lemon Cake

Ingredients

• 3 large egg yolks (room temperature)
• ½ cup + 2 tablespoons granulated sugar ((130 grams))
• 1 cup + 2½ tablespoons milk (room temperature - I use 2%) ((275 grams))
• ¼ cup vegetable oil (I use sunflower or corn oil) ((50 grams))
• 2 cups all purpose flour ( or cake/pastry flour) ((260 grams))
• 1¾ teaspoons baking powder
• zest 1 lemon
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• 1-2 tablespoons icing/powdered sugar

Steps

1. 1

   Pre-heat oven to 350F (180C). Grease and flour a 9 inch cake pan or 9-10 inch bundt pan.

2. 2

   In a medium bowl whisk together the flour, baking powder and salt. Set aside.

3. 3

   In the mixing bowl beat the egg yolks and sugar until light and fluffy approximately 5 minutes. Add the milk, oil, zest and juice beat to combine.

4. 4

   Beat in the flour a little at a time, beating between each addition. Beat until smooth 1-2 minutes. Transfer to the prepared pan and bake for approximately 30 minutes. Test for doneness with a toothpick. Let cool in the pan then move to a plate. Dust with powdered sugar before serving. Enjoy!