Instructions
- Cake
- Pre-heat the oven to 350ºF. Grease and flour a large bundt pan with a capacity of 12 cups. It’s very important to grease the bundt pan very well, especially if it has small crevices.
- Sift the flour, baking powder, baking soda, and salt together. Set aside.
Cream the butter with an electric mixer for 2 minutes until fluffy. Add the oil, and cream for another minute. - Add the sugar and cream for another 2 minutes.
- Add the eggs, one at a time, mixing in between, and waiting for one egg to be incorporated before adding the next one.
- Add the Eagle Brand® Sweetened Condensed Milk to the batter and mix until combined.
Add the lemon juice, lemon zest, and stir the mixture. - Pour the sifted dry ingredients into the batter, and fold gently with a spatula, taking care not to over mix.
- Pour the batter onto the prepared pan.
- Bake in the pre-heated oven for about 1 hour, until you insert a toothpick in the cake and it comes out clean.
- Towards the end of baking, if the top and the edges are becoming too brown, but the middle is still not cooked fully, place a piece of aluminum foil on top of the cake.
- Remove the cake from the oven and let it sit for 20 minutes.
Flip the cake onto a cooling rack. Let it cool completely before glazing and enjoying. - Glaze
- Whisk the Eagle Brand® Sweetened Condensed Milk with the lemon juice. You can whisk the lemon zest together with the glaze ingredients, or reserve it to sprinkle over the cake to decorate.
- Pour the glaze on top of the cake or spread it with a spatula.
