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- Prep Time: 5 minutes
- Cook Time: 30-35 minutes
- Total Time: 40 minutes
Ingredients:
For the Cake:
- 120 grams (4.2 oz) soft butter
- 200 grams (1 cup) sugar
- A pinch of salt
- 1 teaspoon lemon zest
- 3 eggs
- 250 grams (1.5 cups) flour
- 1 teaspoon baking powder
- 100 ml milk
- 3 tablespoons lemon juice
For the Glaze:
- 3-4 tablespoons condensed milk
- 2 tablespoons lemon juice
Equipment:
- 23×11 cm (9×4.5 inch) cake mold
- Cup (250 ml)
- Mixing bowls
- Whisk
- Spatula
- Oven
Directions:
1. Preparing the Cake Batter:
- Preheat Oven: Preheat your oven to 180°C (356°F).
- Cream Butter and Sugar: In a mixing bowl, beat 120 grams of soft butter with 200 grams of sugar and a pinch of salt until light and fluffy.
- Add Lemon Zest and Eggs: Mix in 1 teaspoon of lemon zest, then add 3 eggs, one at a time, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, sift together 250 grams of flour and 1 teaspoon of baking powder.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with 100 ml of milk and 3 tablespoons of lemon juice. Mix until just combined.
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