Lemon Love Unleashed: MasterChef Winner Reveals Effortless Cake Recipe

Lemon cake is an excellent choice for any occasion. Its light texture and intense lemon flavour make it a tasty dessert and a source of exceptional culinary experiences. Discover an easy lemon cake recipe that doesn't require butter or sugar, instead using condensed milk.

Lemon cake This recipe embodies freshness and subtlety. Simply mix together several ingredients and transfer them into a mold. You'll end up with an incredibly tender cake so light it feels like a cloud. This ensures a perfect get-together with this delightful treat accompanied by coffee. Its appearance stands out due to its airy texture and smooth, white glazing. With instructions provided by a celebrated chef, preparing a lemon cake has never been easier.

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Here’s how to make a delicious lemon cake using condensed milk: 1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round pan. 2. In a large bowl, combine one cup of softened butter with two cups of sugar until light and fluffy. 3. Beat four eggs into the mixture one at a time then stir in half a cup of lemon juice along with one teaspoon of vanilla extract. 4. Gradually add three cups of all-purpose flour mixed with two teaspoons of baking powder alternating with one can of sweetened condensed milk. 5. Pour batter evenly into prepared pan; bake about an hour or till inserted toothpick comes out clean. 6. Let cool before frosting with powdered sugar blended smoothly with remaining lemon juice from another fresh lemon. Enjoy this tangy treat!

Shelina Permalloo, who won the UK version of "MasterChef," posted her speedy lemon cake recipe on Instagram for everyone to try. This recipe stands out as it calls for condensed milk rather than regular sugar and butter—ingredients most people likely have at hand. As per Shelina, this cake is straightforward to whip up with the help of condensed milk.

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Ingredients for the cake:

• 1 can of condensed milk with sugar (400g)
• 3 large eggs,
• 140g plain flour,
• 1.5 teaspoons baking powder,
• 2 tablespoons lemon juice,
• 2 tablespoons grated lemon zest.

Glaze:

• icing sugar,
• lemon juice (add some until you reach the ideal texture – thick yet still pourable)

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Instructions:

1. Heat up the oven to 160°C (using top and bottom heat, without fan assistance).
2. Combine the condensed milk, eggs, flour, lemon juice, and zest in a large bowl until you achieve a smooth consistency.
3. Pour the mixture into a loaf pan (lined with parchment paper or greased).
4. Bake for 45-50 minutes, until a skewer inserted comes out clean.
5. Once the cake has cooled down, pour over it some lemon glaze.

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