This bright and delicious summer lemon cake recipe is unique in that it uses no oil or butter in the cake itself.
Easy Lemon Cake
This bright and delicious summer lemon cake recipe is unique in that it uses no oil or butter in the cake itself.
Ingredients
For the Cake:
- 2 lemon zest
- ½ orange zest
- 1 lemon juice
- 3 whole eggs
- 14 oz sweetened condensed milk
- ¼ tsp kosher salt
- 1.25 cups self-rising flour
For the Glaze:
- 1 lemon zest
- 1/8 tsp kosher salt
- ¾ cup of confectioners sugar
- 4 Tbsp heavy cream
Instructions
- Preheat oven to 350F
- Combine lemon zest, orange zest, lemon juice, condensed milk, and salt in a bowl and whisk until ingredients are fully incorporated.
- Add flour and whisk until no lumps remain the mixture.
- Pour batter into greased pan and bake for 40-50 minutes or until a cake-tester or toothpick comes out nearly clean when inserted into the center area of the cake.
- Remove cake from oven and allow to cool at room temperature.
- While the cake is cooling, make the lemon drizzle topping.
- Whisk together the lemon juice and pinch of salt with the powdered sugar.
- Add cream slowly until glaze arrives at desired consistency.
- Pour glaze over the cooled cake.