Lemon Cake Classic with Lemon Glaze
Indulge in a zesty Classic Lemon Cake with tangy lemon glaze for a delightful treat.
Ingredients
For the cake:
- - 5 eggs at room temperature (separate yolks from whites)
- - 3 cups self-rising flour 375 grams
- - 1/2 cup oil 125 milliliters
- - 2 tsp vanilla extract
- - 1 cup milk at room temperature (250 milliliters)
- - 1 tbsp lemon juice
- - 1 1/2 cups sugar 375 grams
For the lemon glaze:
- - 1 can condensed milk
- - Egg yolks
- - 1/2 stick butter 50 grams
- - 1/4 cup lemon juice 60 milliliters
- - 1 tbsp cornstarch 10 grams
Instructions
For the cake:
- Mix milk and lemon juice, set aside.
- In a bowl, beat egg yolks and sugar until creamy. Add oil, vanilla, mix.
- Sift flour, gradually add to mixture alternating with milk. (If using all-purpose flour, add 2 tsp baking powder). Mix until combined.
- Beat egg whites until stiff, fold into mixture.
- Preheat oven to 350°F (180°C), bake for 30-35 minutes. Test with skewer, should come out clean. Unmold warm.
For the lemon glaze:
- In a saucepan, combine all glaze ingredients. Cook over low heat, stirring constantly until boiling. Remove from heat, cover, let cool.
- Cover cake with glaze, decorate with lemon zest and slices.