Lemon cake

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Lemon cake

Name: Lemon cake
Prep time: 1 h
Total time: 1 h
Yield: 10 Porções
Ingredients: 3 unit(s) Eggs; 1/2 cup Oil; 1 cup Sugar; 1 cup Milk; 2 cup Wheat flour; 2 unit(s) Juice of two lemons; 1 tablespoon Chemical Yeast; to taste FOR FLOUR; 2 can(s) Sour cream; 1 can(s) Condensed milk; 3 unit(s) Lemon juice to taste (I used 3)

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

10 servings

Nicole Marinho

@lardanicolle

Ingredients
Recipe

Eggs3 unit(s)
Oil1/2 cup
Sugar1 cup
Milk1 cup
Wheat flour2 cup
Juice of two lemons2 unit(s)
Chemical Yeast1 tablespoon
FOR FLOUR to taste
Sour cream2 can(s)
Condensed milk1 can(s)
Lemon juice to taste (I used 3)3 unit(s)

In a bowl or in a mixer, add the eggs, sugar and oil and beat until creamy. Then add the lemon juice, wheat flour and milk and mix well until the dough is homogeneous.
Add the chemical yeast and stir gently. Then with a greased shape with margarine add the dough in the shape and put it in a preheated oven at 180 degrees and let it bake for 35 minutes. (Time depends on your oven, stay tuned).
While the cake bakes….. In a blender add the 2 boxes of cream, condensed milk and lemon juice. Beat until it becomes a soft cream. Reserve.
With the baked cake, wait for it to cool a little (not completely) and unmold. Add the syrup that was reserved and decorate as you prefer. (I used zest from the lemons I used and a few pieces). Leave it in the fridge if you like it cold or if you prefer to serve yourself.

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Lemon cake

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