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- Ingredients
- Recipe
- Eggs3 unit(s)
- Sugar1 cup
- Oil1 cup
- Milk1 cup
- Lemon juice40 ml
- Lemon zest to taste
- Condensed milk395 ml
- Lemon juice20 ml
- Wheat flour3 cup
- Cake Yeast1 dessert spoon
- Separate yolks and whites, start beating the whites in snow. Add the yolks and sugar to form an egg cream.
- Add the flour and milk and beat slowly, adding the oil little by little.
- Add the juice and a little of the lemon zest, beat again.
- Finally, mix in the yeast.
- I suggest baking in a mold with a hole, greased with butter or bleach. For approximately 40 minutes in a preheated oven.
- For coverage: Mix 30 ml of lemon juice to condensed milk. Place over the cake when unmolding and decorate with lemon zest.
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