This time our friend of the recipes Gratis Marques has shared his lemon cake recipe with milk and homemade oil to get a super spongy checker and with a very special citrus flavor. Keep reading the ingredients and the steps and you will see how easy it is to prepare this dessert whenever you feel like it.
| 🚻 12 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make lemon cake with milk and oil: |
| 340 milliliters of oil 520 grams of flour 600 grams of sugar 5 lemons (plus grated skin) 140 grams of cornmeal 8 eggs 340 milliliters of milk 40 grams of yeast sugar glas to sprinkle |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make lemon cake with milk and oil:
1. Preheat the oven at 180 ºC.
2. grease a mold of 28 cm in diameter.
3. In a bowl puts 600 grams of sugar, the zest of 5 lemons, 520 grams of flour, 140 grams of cornmeal, 340 milliliters of oil, 160 milliliters of lemon juice, 8 eggs, 340 milliliters of milk and 40 grams of Royal yeast. Knead all this with your hands or with a rod blender until you get a homogeneous mass for the oil and lemon sponge cake.
4. Turn the dough in the mold previously prepared and bake for 45 or 50 minutes until it is to your taste of cooking.
Trick: Very important not to open the oven as long as they do not pass 40 minutes of cooking. Check if you are cooked by clicking with a skewer in the center of the easy sponge cake, and if it goes clean it is at its point.
5. Let cool the lemon cake with milk and oil on a rack and you can enjoy it once it is cold. If you like that citrus flavor, also try these lemon and orange cookies or this lemon dessert and oreo cookies.
