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Preheat the oven to 180°C (350°F). Grease and flour a loaf or round cake pan.
In a bowl, beat the eggs with a pinch of salt until foamy.
Add 100 g sugar and beat until light and fluffy.
Stir in the milk and sunflower oil.
Add the lemon juice, lemon zest, and vanilla. Mix well.
Sift in the flour and baking powder. Fold gently until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Meanwhile, prepare the lemon glaze by mixing 80 g sugar with 2–3 tablespoons lemon juice until slightly syrupy.
When the cake is still warm, poke small holes in the top and pour the lemon glaze over it. Let it absorb and cool completely before serving.
Serving and Storage Tips
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