• 1 cup (tea) of white wheat flour
  • ½ cup (tea) of whole wheat flour
  • 3/4 of a cup (tea) of crystal or demerara sugar
  • 1 cup (tea) of seedless lemon juice
  • ¼ cup (tea) vegetable oil
  • 2 teaspoons lemon zest
  • 1 and ½ teaspoon (tea) of baking powder


  • Step 1: Preheat the oven to 230 degrees celsius

  • Step 2: Grease a medium baking dish with a drizzle of oil and sprinkle with wheat flour

  • Step 3: In a blender, place vegetable oil, lemon zest, lemon juice, sugar, white wheat flour and whole wheat flour

  • Step 4: Beat the ingredients in the blender until you get a uniform mixture

  • Step 5: Place the mixture in the pan and bake for about 40 minutes, until the cake is golden

  • Step 6: Optional: Sprinkle icing sugar and lemon zest to decorate


  • 1: The cup of tea used is 240 ml

  • 2: If it is difficult to obtain a uniform mixture in the blender, turn it off, stir with a spoon and beat again

  • 3: If you grease the mold with sugar instead of flour, it crystallizes and leaves the cake with a crunchy crust