Lemon Cake

Pour the batter into a buttered and floured 25 x 8 cm or lined 25 x 8 cm loaf tin. (Optional: To help the cake open nicely and have a nice crust, draw a line of melted butter or butter cut into small pieces in the middle of the dough along the length of the pan. It is also possible to use the tip of a knife blade dipped in oil). If your mould is about 20 cm long instead of 25 cm, make the recipe with only 3 eggs and make a rule of 3 to calculate the rest of the ingredients.
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