Lemon cake is a constant presence in Brazilian cuisine because it combines freshness, lightness and simplicity. The acidity of the fruit balances the sweetness of the dough and filling, creating a dessert that is equally suitable for afternoon coffee and informal gatherings.
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In this version, the zest is worked with sugar to extract even more aroma, while the condensed milk topping ensures just the right amount of creaminess.
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Find out how to make lemon cake at home:
Ingredients
Mass:
- 4 eggs
- Zest of 2 lemons
- 1 ½ cups sugar
- ½ cup oil
- 160 g of natural yogurt (or ½ cup of milk)
- 40 ml lemon juice
- 2 cups sifted wheat flour
- 1 tablespoon of baking powder
Blanket:
- 1 can of condensed milk
- Juice of 2 to 3 lemons
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To start cooking, start with simple recipes, read the recipe carefully and follow the instructions step by step.
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Maintain organization in the kitchen, using basic utensils and ensuring knives are sharp.
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Also preheat stoves and ovens and use low heat to avoid burning food, and pay attention to food signs, such as smell and color.
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Separate and measure all ingredients before lighting the heat. This saves you from wasting time looking for something in the middle of preparation.
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For beginners, low or medium heat is ideal as it gives more time to react and prevents food from burning.
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It is normal that the first attempts are not perfect. Cooking is a learning process
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Preparation method
Preheat the oven to 180°C and grease a mold.
In a bowl, mix the sugar with the lemon zest, rubbing with your fingers to release the aroma.
Add the eggs little by little and beat well until light and fluffy.
Add the oil and mix.
Add the yogurt and lemon juice, stirring until smooth.
Add the sifted flour and yeast, mixing gently.
Pour the batter into the mold and bake for about 40 minutes, testing with a toothpick.
For the topping, mix the condensed milk with the lemon juice until you obtain a smooth cream and spread it over the cold cake.
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