Vida Recetas Editorial
The condensed milk and lemon peel cake is a moist and aromatic sponge cake, perfect for sharing at school, for a family snack, or as a weekend dessert. This easy recipe combines the sweetness of condensed milk with the fresh citrus touch of lemon, achieving a delicious balance. The preparation is simple: beat the liquid ingredients, incorporate the dry ones, and bake at 160°C for 50 minutes. The result is a fluffy and golden cake, topped with a lemon glaze and lemon zest, creating a crispy and shiny layer. Ideal for those looking for a homemade dessert without complications, with basic ingredients and a flavor that pleases everyone. Additionally, you can customize it by adding chocolate chips to the batter for an even more indulgent version. Serve it with well-chilled sodas for a perfect combination. Go ahead and prepare it to surprise your family with this exquisite cake!
Cook
60 min
Servings
12
Cupcake: In a bowl, whisk all the liquid ingredients together, then add flour and baking powder. Mix well and bake at 160º for 50 minutes.
Glaze: The ingredients are brought to a bain-marie until a homogeneous paste is created
The icing is put on the cake and garnished immediately with lemon zest before the icing hardens.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 60 minutes.
This recipe is designed for 12 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
