Instructions

1. Preheat the oven to 170°C.
2. Separate the eggs into two bowls.
3. Whisk the egg yolks with half of the sugar until light and creamy.
4. Add the oil and the grated zest of the lemons. Squeeze the juice out of the zested lemons and measure out 4 Tbsps. Add the lemon juice to the egg yolks and whisk.
5. Remove 2 Tbsps of the flour, and add the same amount of cornflour (cornstrach) to the flour together with the baking powder. Sift this into the egg mixture. Whisk until combined and lump-free.
6. In another bowl, whisk the egg whites until foamy, then add the remaining sugar and whip until you get stiff peaks. Fold this gently and gradually into the yolk batter.
7. Pour the batter into a greased cake pan or mould.
8. Bake for about 35-45 minutes or until an inserted toothpick/skewer comes back clean. Cover the top with foil if it's getting too brown.
9. Let the cake cool in the tin/mould.
10. Make the glaze by mixing the icing sugar with lemon juice. It should be thick but runny, so add more sugar or juice to achieve the right consistency. Drizzle over the cake.
11. Alternatively serve the cake with icing sugar dusted on top.