Lemon cake with sweet milk

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  • Flour with leaven: 3 Cup
  • Salt: 1/2 Teaspoon
  • Softened butter: 200 g
  • Sugar: 2 Cup
  • Eggs: 4
  • natural yoghurt: 1
  • Lemon large (scrape): 1
  • Condensed milk cooked: 1 Tin


Grease a form of cake and sprinkle with flour. Pre-heat the oven to 180 degrees. Beat well the butter, add the sugar and beat a little more until it begins to bubble (signal that is well-beaten).

Add the eggs one at a time, beating between each addition. Add the grated lemon rind and incorporate well.

With the mixer on low speed, add the flour with the salt in three times, alternating with two additions of yogurt. Pour the dough in the form and take it in the oven for, more or less, 45 minutes.

Remove from the oven, desenformar and cover with the sweet milk (milk condensed cooked).

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