Classic Lemon Cake
A delicious lemon cake combining zesty lemon flavor and a fluffy cake texture, topped with a creamy lemon cover.
Ingredients
For the Cake
- 5 pieces Eggs at Room Temperature Separate the whites from the yolks.
- 375 g Self-Rising Flour 3 cups; this is the foundation of your cake.
- 125 ml Oil 1/2 cup; add moisture to the cake.
- 2 tsp Vanilla Essence For aroma and flavor.
- 250 ml Liquid Milk at Room Temperature 1 cup; makes the cake soft and tender.
- 1 Tbsp Lemon Juice Gives the cake its signature tangy flavor.
- 375 g Sugar 1 1/2 cups; for sweetness.
For the Cover
- 1 can Condensed Milk Creamy base for the cover.
- 2 pieces Egg Yolks Enhances richness.
- 50 g Butter 1/2 stick; for velvety texture.
- 60 ml Lemon Juice Infuses zesty goodness.
- 1 Tbsp Corn Starch For perfect consistency.
Instructions
Preparation for the Cake
- Mix the liquid milk with a tablespoon of lemon juice and set it aside.
- Beat the egg yolks until creamy, then add the sugar and mix until incorporated.
- Add the oil and vanilla essence to the egg yolk mixture and blend well.
- Sift the self-rising flour and add it gradually to the egg yolk mixture, mixing in the lemon-milk mixture intermittently until smooth.
- Beat the egg whites until stiff peaks are formed and gently fold them into the batter.
- Preheat the oven to 180°C (356°F), then pour the batter into a prepared cake pan.
- Bake for 30-35 minutes, or until a wooden toothpick inserted comes out clean. Let the cake cool before unmolding.
Preparation for the Cover
- In a saucepan, combine condensed milk, egg yolks, butter, lemon juice, and corn starch.
- Cook over low heat, stirring continuously until just before it boils, then remove from heat and cover with plastic wrap to cool.
- Once cooled, spread generously over the baked lemon cake.
Notes
Decorate with lemon zest and lemon wheels for an elegant touch. Store the leftover cake in an airtight container in the refrigerator for up to 4-5 days.