Lemon Cake with a Tangy Twist!! Can you imagine the wonderful contrast between sweet and sour in one cake!!

1 cup warm liquid milk

1 tablespoon white vinegar

1/2 cup butter

1 cup sugar

1 teaspoon vanilla

1 tablespoon lemon zest

A pinch of salt

3 eggs

1/4 cup lemon juice

2 cups flour

1 tablespoon baking powder

2 tablespoons cornstarch

First.. preheat the oven before starting to prepare the batter.. leave it at 180°C and start working
In a saucepan over the heat.. add the milk and let it warm with 1 tablespoon vinegar, then set aside to curdle the milk and obtain curds
Strain the curds well and set aside
Using an electric mixer... add the room-temperature butter with 1 cup sugar, vanilla, lemon zest, and a pinch of salt, and beat until you get a creamy mixture
Add the eggs one at a time over the creamy mixture and beat
When the eggs disappear.. add the lemon juice and add the curds, well strained
Finally, sift the dry ingredients and add them gradually, continuing to beat until you get a homogeneous batter
Pour it into a buttered and floured pan and place it in the oven on the rack for about 35 minutes or depending on the oven's strength
Brown the top, then remove the cake from the oven
Let the lemon cake cool completely before serving

A delicious lemon cake recipe from a friend and site chef

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Lemon Cake with a Tangy Twist

Prep checklist