Disaster or Recipe in Progress?
Both! My first attempt at this cake definitely had some disastrous results, but I believe there is some hope. First, I will tell you why the cake can be classified as a disaster:
I should have known better.
No sensibly sized recipe includes two full cans of sweetened condensed milk. Even mixing up the batter, which virtually filled my large mixing bowl, was not enough to stop me. I charged onwards, and filled the bundt pan with the batter and put it in the oven!
IT TURNED INTO A MONSTER.
This was also a bit of a disaster, because the bundt pan I used was a flexible form, and when I flipped the pan inside out to more easily remove the cake…I severely dented the cake on one side. Ahhhh! I injured the monster!
Now, why this recipe is a work in progress:
I needed to use up some sweetened condensed milk, and I didn’t want to make a dessert that was tooooo unhealthy (like fudge!), so I searched for some recipes. I was making the dessert for a dinner with my boyfriend and his sister. As soon as I saw this recipe, I knew it was the one. My boyfriend’s sister loves lemon-flavoured desserts, and I could easily up the lemon flavour and lighten the recipe.
The result was a [monstrous] dense, lightly moist cake somewhat similar to a pound cake. The high number of eggs also gave it a slight angel food cake taste (despite the inclusion of the egg yolks). If you are confused by that description, I’m sorry. My tastebuds were just as confused, but in a good way. It was lightly sweet and satisfying without being overwhelming. Next time, other than cutting the recipe in half, I will add more lemon juice. As long as that doesn’t make it too moist, I would also up the yogurt. Although the cake was a bit moist, a bit more would not have hurt any.
So am I going to be eating cake for the next two weeks? Nope, because I sent my guests home with plenty of leftovers. They were pretty willing.
2 14 oz cans sweetened condensed milk
1/2 c nonfat, plain yogurt
1/4 c lemon juice
2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
Servings: 20 slices
Heat the oven to 350oF. In a large bowl, beat the eggs and sweetened condensed milk together until well mixed. Whisk in the yogurt and lemon juice. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Slowly add the flour mixture to the egg mixture, and beat until completely combined. Pour into a greased bundt pan and bake for approximately 1 hour, or until a toothpick inserted in the center of the cake comes out cleanly. Enjoy!