Creamy Avocado Cake with Lemon Cream
A surprisingly tender cake where ripe avocado replaces butter, creating an incredibly moist and velvety crumb. Finished with a silky lemon cream topping, it's a refreshing and unique dessert that will have everyone asking for the recipe.
🛒 Ingredients
8 servings
- Flesh of 1 very ripe avocado
- 4 eggs
- 1/2 cup (120 ml) vegetable oil
- 1 cup (200 g) sugar
- 2 cups (240 g) all-purpose flour, sifted
- 1 tablespoon baking powder
- Butter and flour for greasing the pan
- Lemon zest for garnish
- 1 can (14 oz) sweetened condensed milk
- 1/2 can fresh lemon juice (use the empty condensed milk can to measure)
- 1 can (7 oz) heavy cream
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Directions
- 1
Preheat oven to 350°F (180°C). Grease and flour a rectangular baking pan.
- 2
Blend the avocado flesh with eggs, oil and sugar until completely smooth and creamy.
- 3
Pour into a large bowl and gently fold in the sifted flour and baking powder until just combined.
- 4
Transfer the batter to the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- 5
Let cool completely, unmold and cut into even squares.
- 6
Whisk together condensed milk, lemon juice and heavy cream until smooth, spread over the squares, garnish with lemon zest and serve.
💡 Chef's Tip
Use the ripest avocado you can find — it should feel slightly soft when pressed. Once baked, the avocado flavor is completely subtle, leaving only a beautifully moist texture behind.
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