Zest the lemon.

Mix the egg yolks, oil, lemon zest and lemon juice in a bowl.

Juice the lemon and simmerit on medium heat for 15 minutes, after 15 minutes you shoud be left whith 1 tablespoons of juice.

Whip the egg whithes whith the sugar a 1/4 at a time until is like a merengue.

Fold the egg yolk mixture in the egg whites.

Sift the flour, salt and baking powder and fold 1/4 at a time.

Divide the mixture evenly between 2 loaf tins and bake at 180°C for 40 to 45 minutes.