Extremely easy and delicious cake! I love cakes that don’t dirty appliances and I love citrus cakes, that’s why I say this is one of mine!!!
Of course you can use the mixer, but I don’t think you really need it! Why make it difficult if we can make it easier, right? Let’s go to the cake!
Dough Ingredients:
3 eggs;
1/2 cup (tea) of oil;
1 cup (tea) of warm milk;
1 teaspoon of vanilla essence;
Zest of the peel of 1 lemon;
2 and 1/2 cups (tea) of wheat flour;
2 cups (tea) of sugar;
1 tablespoon of baking powder.
Coverage Ingredients:
1 can of condensed milk;
60 ml of lemon juice;
1 tablespoon of cream.
How to Make the Cake: Beat the eggs with a fork or whisk, add the oil, warm milk, vanilla and lemon zest and mix. Over this mixture, sift the flour, sugar and yeast. Now mix everything.
Place in a greased and floured pan and bake in a preheated oven at 180ºC for approximately 35 to 50 minutes.
How to Make the Coverage: Mix the condensed milk with the lemon juice and stir until firm. Add the cream and refrigerate for 20 minutes.
Unmold the cake, let it cool, spread the icing and sprinkle lemon zest.
*Note: If you make it in the shape of a hole in the middle like I do, you can divide the topping recipe in half, or make it whole if you want a very rich topping.
This cake was also recorded on video in the lactose-free version with Itambé products and you can see all the details just watch:
Click to vote on this post!
