Creamy Lemon Cake

With irresistible texture and flavor, this creamy lemon cake provides a super special snack!

Creamy Lemon Cake

Recipe by Caion Alves
Servings

14

servings
Prep time

40

minutes
Cooking time

55

minutes

This creamy lemon cake is sure to make anyone fall in love with the recipe!

Ingredients

  • 3 whole eggs

  • 2 cups wheat flour (tea)

  • 2 cups of sugar (tea)

  • 1 cup oil (tea)

  • 1 tablespoon lemon zest

  • 1 tablespoon chemical baking powder

  • 1/2 tablespoon lemon dessert powder

  • 1/2 cup of natural lemon juice

  • 1/2 cup of chilled milk

  • Topping Ingredients
  • 200 ml of coconut milk

  • 1 can of condensed milk

  • 1 cup lemon juice (natural)

  • 1/2 tablespoon lemon dessert powder

  • Lemon zest to taste for garnish

Directions

  • Place the eggs, lemon juice, chilled milk, oil and sugar in a blender, cover and blend well.
  • Transfer the mixture to a mixer, turn on the device and gradually add the wheat flour.
  • Add the lemon zest, the chemical baking powder and mix gently with a whisk.
  • Add 1/2 spoon of lemon flavor dessert powder, stir until homogenized and transfer the dough to a greased and floured mold.
  • Bake the dough in a preheated oven at 180º₢ for approximately 45 minutes, or until golden, remove from the oven and let it cool at room temperature.
  • For the topping add coconut milk, condensed milk, lemon juice to a pan and mix well with the fire still off.
  • Turn the heat to low and stir constantly until the icing thickens and easily pulls away from the bottom of the pan.
  • Put the frosting on top of the dough, decorate with lemon zest to taste and the creamy lemon cake is ready.

Recipe Video



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