Fluffy Lemon Cake with Silky Condensed Milk Glaze

Directions

1. 1

   Preheat your oven to 350 °F (180 °C). Grease and flour a medium rectangular baking pan.

2. 2

   Separate the eggs. Beat the whites to stiff peaks with a pinch of salt and refrigerate until needed.

3. 3

   In a blender, process the egg yolks, sugar, and margarine for about 2 minutes until the mixture is pale and creamy.

4. 4

   Add the lemon juice and zest, then the milk. Gradually add the flour, blending on low speed until just combined.

5. 5

   Pour the batter into a large bowl. Using a spatula, gently fold in the stiff egg whites and baking powder with sweeping bottom-to-top movements, keeping the batter light and airy.

6. 6

   Transfer to the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

7. 7

   While the cake bakes, make the glaze: combine the condensed milk, lemon zest, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until it just starts to bubble.

8. 8

   Remove the cake from the oven, unmold while still warm, and pour the hot citrus glaze evenly over the top. Let it rest 15 minutes before slicing.