1) Beat margarine, eggs, lemon zest and sugar in a bowl until creamy.
2) Add the essence of cream and vanilla.
Incorporate the flour and milk in an enveloping way with a wooden spoon.
3) In a previously floured and buttered mold, pour the mixture and bake at 250°C for 45 minutes or until it is ready according to the stick test.
Decoration:
Zucchini patties with rice and garlic
GARLIC BUTTER STEAK AND POTATOES SKILLET
Instant Pot Spinach Artichoke Dip
Creamy no-bake lemon cake with mascarpone:
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Crispy Butter Chicken
LEMON CAKE ROLL
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