Cream the sugar and butter (or oil) beating with a wooden spoon in a china basin, then lightly work in the eggs. Sift in the flour and mix lightly. Add the grated rind of the lemon. Pour in the yeast when it is frothing. Add the anice. The mixture should be light and creamy.
Oil a baking tin with sides about 8 cm (3") high, pour in the mixture and sprinkle its surface with pine kernels. Bake in a moderate oven; the crust should be lightly brown, the cake risen and the texture light. This is Dirce’s recipe; one got the anice by the glass from the bar across the street, and baked the cake in the baker’s oven up a little alley.