Sift the flour and the yeast into a bowl, make a well. In another bowl, beat the eggs and the sugar, the grated rind of 1 large lemon or 2 small lemons and a pinch of salt. When the mixture is liquid, add the oil and the milk alternately. Pour the mixture slowly into the flour, mixing it in as you do. Mix without lumps. Butter the mold . Cover the bottom with a buttered aluminum foil, fill to 3/4 with the mixture. Bake in a moderate oven (250F to 300F) preheated 15 minutes in advance. Leave for 20 minutes before opening the oven. Check the color; if need be, cover with an aluminum foil. Check if well baked with the blade of a knife which must come out dry. This cake is very easy to make and keeps for more than 10 days.
