Ingredients for the Cake:

• 2 eggs

• 2 tablespoons butter

• 1 cup sugar

• 1 teaspoon vanilla extract

• 2 cups gluten-free flour (e.g., Bob’s Red Mill 1-to-1 Baking Flour)

• 1 ½ cups milk

• Juice of 2 lemons

• 1 tablespoon baking powder

Ingredients for the Topping:

• 1 ½ cans sweetened condensed milk

• Juice of 2 lemons

Preparation

Make the Batter:

1. In a stand mixer, beat the eggs, butter, sugar, and vanilla extract until the mixture becomes light and creamy.

2. Gradually add the flour and milk, mixing just until combined. Avoid overmixing.

3. Add the juice of 2 lemons and gently mix by hand until fully incorporated.

4. Fold in the baking powder, stirring gently.

Bake the Cake:

1. Preheat your oven to 350°F (175°C).

2. Grease a baking pan with butter or cooking spray.

3. Pour the batter into the prepared pan and bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Topping:

1. In a bowl, gently mix the condensed milk and lemon juice until smooth. The mixture will thicken as it rests.

2. Refrigerate the topping while the cake bakes and cools.

Assemble the Cake:

1. Once the cake is fully baked, allow it to cool completely.

2. Spread the chilled lemon topping over the cooled cake. Do not add the topping to a warm cake, as it will melt.

Enjoy

This lemon cake is light, tangy, and perfectly sweet—great for any occasion.