The cake in a pan is an easy and quick dessert, perfect for breakfast or a snack, made without an oven.
Add the eggs to a bowl.
Add the sugar.
Beat the eggs with the sugar using an electric whisk.
Mix until you obtain a light, frothy mixture.
Pour in the milk gradually.
Also add the vegetable oil, the salt and the vanilla sugar.
Continue mixing with the mixer.
Grate the lemon zest.
Add the flour and the baking powder.
Start mixing with a spatula.
Combine until you get a creamy batter.
Grease the pan with butter and line it with baking paper, pressing it to adhere well.
Grease the baking paper with more butter and dust with flour.
Pour the batter into the pan.
Level the batter.
Cover with the lid.
Cook over medium heat for about 25 minutes.
When bubbles form on the surface and the edges are cooked, cover the surface of the cake with baking paper.
Flip the cake using a plate so that the new sheet of baking paper adheres well to the pan.
Place the cake back in the pan, gently remove the baking paper on top and cook the cake for another 5 minutes.
Place the cake on a serving plate.
Sprinkle powdered sugar to decorate.
The cake in a pan is ready to be enjoyed.
You can store the cake in a pan for 2-3 days covered with plastic wrap or in an airtight container.
Italy
| 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 |
