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How to make Fluffy Lemon Cake
Every time I make this Lemon Cake there are no slices left over and everyone loves it. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.
Ingredients:
- 3 eggs
- 3 cups of all-purpose flour/wheat flour (approx. 360 g | 12.7 oz)
- 1 cup of milk (240 ml | 8.1 fl oz)
- 3 tablespoons of melted butter (approx. 45 g | 1.6 oz)
- 2 cups of sugar (approx. 400 g | 14.1 oz)
- 1 tablespoon of baking powder (approx. 12 g | 0.42 oz)
Topping Ingredients:
- 1 box of heavy cream (200 g | 7 oz)
- 1 can of sweetened condensed milk (395 g | 13.9 oz)
- Juice of 1 lemon
- Lemon zest for garnish (optional)
Directions – For the Cake:
Start by gathering and prepping all ingredients. In a large bowl, add the eggs, milk, melted butter, and sugar. Mix well using a hand mixer or kitchen wire whisk.
Gradually add the flour and mix until the batter is smooth and lump-free.
Gently fold in the baking powder until fully incorporated.
Pour the batter into a greased baking pan.
Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool completely before adding the topping.
For the Topping:
In a mixing bowl, combine the sweetened condensed milk, heavy cream, and freshly squeezed lemon juice. Stir well until smooth and slightly thickened.
Once the cake has cooled, pour the topping over the surface and spread evenly.
Garnish with lemon zest, if desired, and refrigerate for 30 minutes before serving for a firmer topping.
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