I had half a cup of sweetened condensed milk sitting in the fridge, was craving for cake but wanted something a little bit healthier hence the idea of this cake came about.
If you love lemon in cakes and sweets like me, this is the perfect for you.
The cake turned out moist and flavorful and so so good! It is perfect as a snack with a cup of tea or coffee, hot or cold, or as a gift as it's so yummy and pretty! I might consider adding a tsp of lemon juice the next time but I find that the lemon zest itself was enough to give the cake a light citrusy zing without overpowering. Oh, and the cake gets even more moist overnight! It keeps well in a covered container at room temperature for up to 3 days.
Ingredients:
All purpose flour 105 g
Cornflour 15 g
Baking powder 3/4 tsp
Salt 1/4 tsp
Light olive oil 100 g
Sugar 50 g
Sweetened condensed milk 1/2 cup
Eggs 2
Zest from 1 lemon
Preheat oven to 175C. Grease and flour a 25 x 10 cm loaf tin.
Sift together flour, cornflour, baking powder and salt.
In bowl of stand mixer fitted with whisk attachment, add olive oil, sugar and condensed milk and beat till mixture is light and fluffy. Zest in lemon.
Add eggs and continue beating for another 2-3 mins.
Add sifted flour mixture and mix on low for 30 secs. Do not over mix. Fold in any leftover flour with a spatula.
Pour batter into prepared pan. Bake for 40 mins. If your cake is browning too quickly on the top, place a piece of foil over the top of the cake in the last 10 mins of baking.
Remove and allow to cool on a rack for 10 mins. Unmould cake and allow to cool completely before cutting and serving.
Olive you very much!