Soft Lemon Cake

Method

1. In a bowl, beat eggs and sugar with electric beaters for about 10 minutes until thick and pale.
2. While beating, slowly add oil in a stream until fully incorporated.
3. Add the grated lemon zest and strained lemon juice; mix briefly.
4. Sift together flour and baking powder, add a pinch of salt, and fold into the mixture until smooth.
5. Pour the batter into a buttered cake pan (do not flour). Level the surface by rotating the pan.
6. Bake at 170°C for about 1 hour until golden and a skewer comes out clean.
7. Let cool, then dust with powdered sugar.