120ml (½ cup) of milk
150g (¾ cup) of sugar
70ml (1/3 cup) of vegetable oil
120g (½ cup) of pumpkin puree
180g (1 ½ cups) of all-purpose flour
70g (½ cup) of cornstarch
8g of baking powder
1 lemon zest
1. Preheat the oven to 180C/350F. Grease and dust with flour in a 20 cm metal bowl.
2. Combine wet and dry ingredients separately in two different bowls.
3. Mix liquids and flour mixture in one bowl until no lumps are left.
4. Pour the batter into a prepared metal bowl. Bake for 45-55 minutes, let cool down and remove from the bowl. Flip and dust with powdered sugar.
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