Servings: 8 pieces
Calories: 200kcal
Cost: $10
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Round cake molds
- Oven
Ingredients
- 1 packet lemon flavor cake mix
- 1 box lemon flavor gelatin
- 1 tablespoon yeast powder
- 4 eggs
- 1 pot natural yogurt
- 1 measuring cup oil (same measure as yogurt)
- 1 amount grease butter
- to sprinkle wheat flour wheat flour
- 1/2 can condensed milk for topping
- 2 lemons lemons juiced, for topping
Instructions
- In a large bowl, combine the lemon-flavored cake mix, gelatin powder, and yeast. Stir gently until evenly distributed.
- Crack the eggs into another bowl and whisk them with the yogurt and oil until smooth and glossy.
- Gradually add the dry ingredients to the wet mixture, beating until the batter is velvety and lump-free.
- Grease two round molds with butter and dust with wheat flour, then divide the batter evenly between the molds.
- Bake in a preheated oven at 160°C (320°F) for about 40 minutes or until golden brown and a toothpick comes out clean.
- While cakes cool, mix condensed milk with freshly squeezed lemon juice in a bowl until slightly thickened.
- Unmold the cakes carefully, drizzle the topping over each layer, slice, and serve.
Notes
For best flavor, use fresh lemons instead of bottled juice. Fresh juice provides a brighter, authentic taste.
Always grease and flour your molds to ensure the cakes release easily.
You can replace the lemon flavor cake mix with vanilla and add extra lemon zest for a different flavor.
This cake is great for various occasions like brunches or as a light dessert. Enjoy it chilled or at room temperature, paired with tea or coffee for an afternoon snack!
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 160mg | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg
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