Italian 12-Spoon Cake

In a bowl with the eggs, add the granulated sugar and salt, and beat until fully dissolved.

Pour the vegetable oil and milk into the egg mixture.

Finely grate the outer layer of the lemon peel—the zest—using a microplane. Squeeze the juice from half of the lemon. Add the zest and juice to the egg mixture and beat for half a minute.

Add the baking powder and flour to the mixture, and whisk thoroughly until you get a smooth sponge batter.

Line a 20 cm (8-inch) baking pan with parchment paper and pour the batter into it.

Tap the pan gently on the counter to release any air bubbles in the batter. Bake the sponge cake at 180°C (350°F) for 35 minutes.