Lemon cake, with its bright and citrusy profile, is a delightful treat that captures the essence of sunshine in every bite. The tender crumb of the cake, infused with the zest of fresh lemons, offers a burst of refreshing flavor that dances on the palate.
2 eggs (whipped whites)
1 and 1/2 cup of sugar
3 tablespoons margarine
juice of 1 or 2 lemons (depends on size)
lemon peel zest
3 and ¹/2 cups of wheat flour
1 cup of milk
2 tablespoons baking powder
2/3 can of condensed milk
zest of 1 small lemon
juice of 1/2 lemon
METHOD OF PREPARATION
•Blend the egg yolks, sugar and margarine in a blender.
•Then add the lemon juice and zest, milk and flour little by little.
•Finally, gently mix the egg whites and yeast.
•Place the dough on a greased baking tray and bake in the oven (already preheated) for around 40 minutes at 180ºC.
•Mix everything in a small pan and heat, stirring constantly until it boils.
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