Separate the eggs for the lemon ring cake. Beat the yolks with the powdered sugar until foamy and add the oil and water, stirring constantly.
Also add the juice and zest of one lemon. Beat the egg whites with a pinch of salt until stiff. Sift flour with baking powder.
Fold the beaten egg whites and flour mixture into the yolk mixture. Butter the cake pan and dust with flour.
Pour the mixture into the pan and bake on the lowest shelf in the oven at about 150 degrees for one hour.
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