Cortadillo Mexican Pink Cake

Cortadillo (Mexican Pink Cake) – Cake Beramines

Ingredients:

• 3/4 cup of milk
• 1 and 1/2 teaspoons of baking powder
• 2 and 1/2 cups of sugar
• 3/4 cup of oil
• 7 eggs
• 3 cups of flour
• 1 teaspoon of vanilla extract
  For the glaze:
• 3 cups of icing sugar

Directions:

1. Preheat the oven to 350°F (180°C) and grease a cake pan.
2. In a mixing bowl, combine milk, baking powder, sugar, oil, eggs, flour, and vanilla. Mix until well combined.
3. Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
   For the glaze:
5. In a small bowl, combine icing sugar with a little water until you reach a desired consistency.
6. Drizzle the glaze over the cooled cake.
   Tips:

• You can add lemon zest or almond extract for extra flavor.
• Serve the cake with a dollop of whipped cream or a scoop of ice cream for a delicious dessert.
  Prep time: 20 minutes
  Calories: 300 per serving