Add the eggs to a bowl.
Add the sugar.
Beat the eggs with the sugar using an electric whisk.
Mix until you get a light and frothy mixture.
Gradually pour in the milk.
Also add the seed oil, salt, and vanilla sugar.
Continue mixing with the mixer.
Grate the lemon zest.
Combine the flour and add the baking powder.
Start mixing with a spatula.
Blend until you get a creamy mixture.
Grease the pan with butter and line it with parchment paper, making it adhere well.
Grease the parchment paper with more butter and dust with flour.
Pour the mixture into the pan.
Level the mixture.
Cover with the lid.
Cook over moderate heat for about 25 minutes.
When bubbles form on the surface and the edges are cooked, cover the surface of the cake with parchment paper.
Flip the cake with the help of a plate so that the new sheet of parchment paper adheres well to the pan.
Place the cake back in the pan, gently remove the parchment paper on top, and cook the cake for another 5 minutes.
Place the cake on a serving plate.
Dust with powdered sugar to decorate.
The pan cake is ready to be enjoyed.
The pan cake can be stored for 2-3 days covered with plastic wrap or inside an airtight container.
Italia
| Energy (kcal) | 296.02 |
| Carbohydrates (g) | 37.48 |
| of which Sugars (g) | 19.22 |
| Fat (g) | 13.78 |
| of which Saturates (g) | 2.96 |
| Protein (g) | 7.3 |
| Fiber (g) | 1.21 |
| Sale (g) | 0.44 |
