Brazilian Lemon Cake with Sweet Glaze
Ingredients
Cake batter
- 1 cup vegetable oil
- 1 cup milk
- 4 eggs
- juice and zest of 1 lemon
- 2 cups sugar
- 3 cups all-purpose flour
- 1 tablespoon baking powder
Glaze
- 1 can (14 oz) sweetened condensed milk
- 5 tablespoons unsalted butter
- 1/3 cup fresh lemon juice
For pan and garnish
- margarine or butter, for greasing
- all-purpose flour, for dusting
- zest of 1 lemon, for sprinkling
Preparation
Mix the glaze ingredients and refrigerate
Blend the oil, milk, eggs, lemon juice, and sugar until smooth
Transfer to a bowl, add the sifted flour, baking powder, and lemon zest; mix until combined
Pour into a greased and floured 25x35 cm (10x14 inch) baking pan and bake in a preheated medium oven for 40 minutes or until a toothpick inserted comes out clean
Unmold the cake, cover with the glaze, sprinkle with lemon zest, and refrigerate for 2 hours
