My Mother's Lemon Cake

This cherished lemon cake combines a soft, simple base with a creamy, citrusy filling that’s both sweet and tangy — a nostalgic dessert straight from a Brazilian kitchen.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, mix the egg, oil (or butter), sugar, baking powder, and a splash of water.

Step 2

Gradually add flour, mixing until the dough comes together and can be folded or lightly kneaded — it should be soft but not sticky.

Step 3

Press the dough evenly into a tart pan or cake tin to form a base (you can go slightly up the sides like a pie crust).

Step 4

Bake in a preheated oven at 180°C (350°F) for about 15–20 minutes or until lightly golden. Let it cool completely.

Step 5

In a bowl, pour the condensed milk and begin adding the lime juice a little at a time, stirring well after each addition until fully incorporated Important Tip: Add the lime juice very slowly to the condensed milk while mixing continuously — this step is essential to avoid curdling

Step 6

Once the mixture thickens and becomes silky, gently fold in the heavy cream or crème fraîche until smooth and uniform

Step 7

Pour the filling into the cooled crust and spread evenly

Step 8

Refrigerate the cake for at least 2–3 hours, or until the filling is firm

Step 9

Before serving, top with whipped cream (chantilly) and optionally garnish with lime zest for a fresh finish