easy Lemon Chiffon Cake

ingredients:
2 eggs
50g sugar
40 g flour
60 g butter
120 g dark chocolate
For the coconut cream:
15 cl coconut milk
10g cornflour
10g sugar
method:

In a bowl, mix the flour and yeast. Add the sugar, salt and lemon zest around.
Then stir in the softened butter and half the lemon juice.
Beat with electric mixer for a few minutes.
Add the eggs and milk.
Beat again 2 more minutes to get a smooth light batter.
Divide the mixture into a loaf pan buttered and floured.
Bake 45-50 minutes in preheated oven at 180 ° C (gas mark 6).
Check its baking  with a knife stuck in the middle of the cake.
Let cool 5 minutes before removing from pan to wire rack.
http://www.odelices.com/recette/cake-mousseline-au-citron-r538/