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Preheat oven to 180°
In a bowl, add sugar and oil. Whisk with an electric beater until sugar has dissolved.
Add 3 large eggs (or 4 small) with a pinch of salt and whisk again until the batter is fluffy.
To this mixture, add some lemon zest — around 4-5 shavings and the juice of one small lemon (1 tbsp).
In a separate bowl, whisk the flour and baking powder. Add yellow food colouring, vanilla essence and baking powder. Mix again.
Mix the dry and wet ingredients together. Once mixed, add the milk and beat again.
Oil a rectangular baking tray and add the batter. Bake for 20-30 minutes, until a fork comes out clean.
Let the cake cool and then cut it horizontally first, making half inch strips. Turn the cake vertical and make one long cut between the cake to half it.
On a baking tray, spread out the cake rusk flat. Place them back in the oven for 10-15 minutes on lower heat (150°), keeping a check on them until they're crispy.
Turn off the oven once they're crispy and leave them inside for 30 minutes.
They're now ready to serve! Enjoy with chai, milk or coffee.