BLENDER LEMON CAKE
INGREDIENTS
- 3 eggs
- 2 cup of sugar
- 2 and 1/2 of wheat flour
- 1/2 of oil
- 1 cup of warm milk
- 1 spoon of baking powder
- Zest of 1 lemon
- 1 lemon juice
ROOF
- 1 can condensed milk
- 1 box of sour cream
- 200ml of lemon juice
Beat the eggs, oil, milk and sugar in a blender for approximately 3 minutes, then add the juice to the flour and lemon zest and beat for 1 minute. Add the yeast and mix well until smooth. Place in a greased and floured round shape and take it to the preheated oven at 180 degrees for 35 to 50 minutes.
Roof
Blend everything in a blender for 3 minutes and refrigerate for 30 minutes.
Unmold the cake and wait to cool completely and cover your cake with the icing and serve immediately.
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