• Grease a 16 × 12 inch (40cm x 31cm) rectangular cake pan. Heat the oven to 360°F (180°C) and place the rack in the middle.
• In a bowl, sift the flour together with the baking powder, baking soda and salt. Set aside.
• Put the eggs, sugar and lemon zest in a separate bowl.
• Beat on high speed until it forms a light yellow foamy cream (see video).
• Add the oil, vanilla, milk and lemon juice. Beat on low speed to integrate everything.
• Add the flour in three parts, beating a little on low speed to integrate it into the egg mixture between each addition.
• Pour the mixture into the cake pan and bake between 20 to 25 minutes (depending on your oven) or until you see that the bread has reach a golden -brownish color on the surface and when you insert a toothpick in the center it comes out completely clean.
• Take the cake out of the oven and place it on a rack. Let it cool for about 10 minutes and then carefully remove it and place it on the rack. Let it cool completely.
• Cut the cake in half lengthwise.

THE FILLING

• Distribute the jam on top of one of the halves covering it very well.
• Carefully place the other half of the cake on top and press a little to stick them to each other.
• If you are going to decorate Cortadillos with two different colors of icing, the next step is to cut the cake in two again. If you are only going to decorate it with a single color, continue with the recipe.

DECORATE

• Place the confectioner’s sugar in a bowl, add the milk and the two tablespoons of butter. Whisk until the ingredients are integrated.
• Add the colorant one drop at a time and mixing very well to integrate it until the desired degree of color is achieved.
• Pour the icing on the surface of the bread and with a spatula distribute it very well to cover everything.
• Sprinkle with the colored sprinkles on top and let the cake sit for at least an hour.
• After the resting time and when you see that the glaze has completely dried, cut the bread into squares or triangles.