Fluffy Lemon Cake with Sweet Cream Frosting for Snack or Breakfast
Cake 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)
Instructions:
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.
