Lemon Pour-Over Cake

First, whisk the egg with a pinch of salt and the sugar. Optionally, you can add vanilla or vanilla sugar at this point for extra aroma.

Next, pour in the vegetable oil.

Take one medium lemon and zest it. If your lemon doesn't yield much zest, add a teaspoon of dried lemon zest.

Squeeze the juice from the lemon and add it to the batter, mixing everything thoroughly.

Pour in the milk.

Immediately follow with the flour and baking powder, mixing until smooth. The batter should be medium-thick and easily slide off your spatula.

If you want the cake to have a lovely yellow hue, add a pinch of turmeric—1/2 teaspoon is plenty, and it won't affect the flavor.

Grease your multicooker bowl with vegetable oil and pour in the batter (bowl diameter is about 20 cm).

Bake on the 'Baking' setting for one hour (or in the oven at 180°C for 40–45 minutes). Check for doneness with a wooden skewer.