Condensed Milk and Lemon Bundt Cake

Name: Condensed Milk and Lemon Bundt Cake
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 1 cup all-purpose flour (about 140 grams); 1/3 cup cornstarch (about 50 grams); 4 eggs; 1 tablespoon water; 1 1/3 cups sweetened condensed milk (about 380 grams); 2/3 cup unsalted butter (about 150 grams); 1 lemon (juice and zest); 1 packet baking powder (about 2 1/2 teaspoons or 16 grams)

chiara @chiara76

lombardia

Lately, I have a lot of lemons because my dad has two big lemon trees, and this year they produced a ton! So I combined two things I really love: condensed milk and lemon. This cake is perfect for breakfast or as a snack, and everyone enjoys it.

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Ingredients

1 hour

Serves 6 servings

1 cupall-purpose flour (about 140 grams)
1/3 cupcornstarch (about 50 grams)
4eggs
1 tablespoonwater
1 1/3 cupssweetened condensed milk (about 380 grams)
2/3 cupunsalted butter (about 150 grams)
1lemon (juice and zest)
1 packetbaking powder (about 2 1/2 teaspoons or 16 grams)

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Steps

1 hour

1

Separate the egg yolks from the whites and beat the egg whites until stiff peaks form. Cover with plastic wrap and refrigerate until needed.
2

Sift the flour, cornstarch, and baking powder together. In a large bowl, beat the egg yolks with the sweetened condensed milk until light and fluffy. Melt the butter and let it cool.
3

Gradually add the dry ingredients, mixing gently with a spatula to keep the batter airy. Then add the water, lemon juice, and lemon zest, and mix well.
4

Finally, gently fold in the beaten egg whites, mixing from bottom to top to keep the batter light.
5

Pour the batter into a silicone bundt pan or a 9-inch (24 cm) cake pan, both greased with a little melted butter.
6

Bake at 350°F (180°C) for 40 minutes. Check doneness with a toothpick. If you like, dust the cake with a little powdered sugar before serving.