Lemon Ring Cake for Breakfast

What you need

• 300 g (2 1/2 cups) all-purpose flour, plus 1 tbsp for the tin
• 4 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 250 g (1 1/4 cups) granulated sugar
• 120 ml (1/2 cup) sunflower oil
• 150 ml (2/3 cup) whole milk
• 1 lemon, zest only, finely grated
• 1 tbsp butter, for greasing the tin
• 2 tbsp icing sugar, for dusting

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Grease a 24 cm (9 1/2 in) ring tin or bundt tin with the butter, then dust it with the 1 tbsp of flour and tap out the excess.

2. 2

   Whisk the eggs with the sugar for 3-4 min, until pale and thick.

3. 3

   Whisk in the oil, milk and lemon zest.

4. 4

   Sift the remaining flour with the baking powder and salt into the bowl. Fold gently until just smooth, with no dry streaks.

5. 5

   Pour the batter into the tin and level the top.

6. 6

   Bake for 40-45 min, until the cake is golden and a skewer inserted in the centre comes out clean.

7. 7

   Cool in the tin for 10 min, then turn out onto a rack and let it cool completely, about 30 min.

8. 8

   Dust with icing sugar before slicing.

Imported from manusmenu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.