With irresistible texture and flavor, this creamy lemon cake provides a super special snack!
Creamy Lemon Cake
Servings
14
servingsPrep time
40
minutesCooking time
55
minutesThis 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.
