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Preheat the oven to 180°C
In a bowl, mix the eggs, sugar, lemon zest and lemon juice. Add the liquid cream, mix.
Sift the flour, baking powder and fine salt. Add this mixture to the egg mixture. Finish by incorporating the olive oil.
Pour the mixture into 8 cake or muffin tins. Bake for 20/25 mins. Check for doneness with a wooden pick.
Take the mini cakes out of the oven. Wait 15 minutes before unmolding them and letting them cool on a wire rack.
