Lemon sponge cake in the micro 🍋🍶.

Beat the eggs well in a bowl with the date paste. Add the rest of the wet ingredients. From the lemon we use the lemon zest and the lemon juice. Then we sift the flour and the yeast and mix until all the ingredients are well integrated.

Pour the mixture into a microwave-safe mold of 15-18 cm. Preferably high so that it does not come out and does not remain compact. Heat at maximum power for 8-10 min. Depending on the mold, it should be watched. Wait a few minutes to unmold and let it cool at room temperature on a wire rack so that it does not get damp.

It's smooth but if you need more sweetness (like me), you can top it with a little whipped cream with more yogurt and/or cream or the classic topping by melting an ounce or two of chocolate >85% in the micro. In a tall mold it looks better and very fluffy, perfect to eat alone or accompanied with some fruit and coffee or milk 😋.