Lemon-filled cake: Easy-to-prepare recipe and the flavor is wonderful

Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Lemon cake. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!

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How to make Lemon-filled cake

The filled lemon cake is perfect for those seeking a light and delicious dessert. The tangy lemon flavor, combined with the soft cake and creamy filling, makes it irresistible. 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:

For the Cake Batter:

1 tablespoon of baking powder
1 teaspoon of vanilla extract
½ cup of oil
1 ½ cups of sugar
5 whole eggs
¾ cup of warm whole milk (200 ml)
2 cups of all-purpose flour (without baking powder)
Mixture of ¾ cup of milk (200 ml) with 2 tablespoons of sugar (to moisten the cake)

For the Filling:

2 cans of sweetened condensed milk (totaling 28 ounces or 790 grams)
2 cups of heavy cream (totaling 14 ounces or 400 grams)
Lemon zest (without the white part to avoid bitterness) for decoration
Powdered milk to taste (for decoration)
⅔ cup of lemon juice (150 ml)

Directions:

For the cake / finishing:
First, in the mixer bowl, add 5 whole eggs, 1 ½ cups of sugar, and 1 teaspoon of vanilla extract. Beat well until a light, fluffy cream forms.

Next, add 200 ml of warm whole milk and ½ cup of oil, beating again to combine the ingredients.

Then, turn off the mixer and sift 2 cups of all-purpose flour (without leavening) and 1 tablespoon of baking powder into the bowl. Gently mix with a whisk until the batter is smooth.

After that, pour the batter into a rectangular glass dish (approximately 9 x 12 inches), greased and floured. Spread evenly to level the surface.

Preheat your oven to 356 °F (180 °C), and bake the cake for about 40–45 minutes. Use the toothpick test: if it comes out clean and dry, the cake is done.

Remove the cake from the oven, let it cool slightly, and unmold. Then, cut the cake in half lengthwise, creating two equal layers.

Place one layer of the cake back into the dish it was baked in, and drizzle it with half of a mixture made from 200 ml of milk and 2 tablespoons of sugar. Set aside.

Once the filling is ready, spread half of it over the soaked cake layer. Cover with the second cake layer, drizzle with the remaining milk mixture, and spread the remaining filling on top, leveling it well.

Finally, cover the dish with plastic wrap and refrigerate overnight.

The next day, remove the cake from the fridge, take off the plastic wrap, and sift powdered milk over it. Decorate with lime zest and enjoy your delicious lime-filled cake!

For the filling:
First, in a blender, combine 150 ml of lime juice, 2 cans of sweetened condensed milk, and 2 cans of heavy cream.

Then, cover and blend until the ingredients are well mixed and smooth.

Your filling is now ready to use.