Recipe: Supplies; 250 g butter (or coconut oil), pinch of salt, lemon zest of 1 lemon, 500g (spelled) flour, 200 g sugar, 250 ml (lactose free) milk or water, 5 eggs, 1 tbsp baking powder, 1 bag vanillie sugar.
Preheat oven to 180 degrees celcius.

Add sugar and butter together and mix into a soft mass.
Add salt and 1 tsp vanilla and continue to mix with it.
1 by 1 then the eggs and mix it all about 3 to 4 minutes.
Add the lemon zest.
Then add the sieved flour and baking powder bit by bit, then the milk (lactose free) or water and continue mixing about another 5 minutes until a nice soft elastic dough.
Grease the bakingtin for pie or cake with butter (or coconut oil) and dust with some flour.
Pour the dough into the tin and bake in the oven for about 50 minutes.
Then the cake to cool and serve.
For variation, you can add crushed almonds and banana in the batter, this is very tasty and it looks fabulous if you drop some whole nut on top of the dough before baking.
Also you can keep the cake just ‘basic’ but let it serve with a dusting of powdered sugar and fresh strawberries, for example, like you can see on the picture. Success with all the variations!