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INGREDIENTS
- 1 tsp of lemon zest
- 3 eggs
- 1 1/2 cups of sugar
- 2 sticks of butter
- 1 tbsp of rum
- 12 oz. can of evaporated milk
- a pinch of salt
- 2 cups of all-purpose flour
- 2 tsp of baking powder
- 1 tbsp of vanilla extract
- 1 tbsp of almond extract
Frosting
- 1/2 cup of butter
- 1 tbsp of vanilla extract
- 3 cups of powdered sugar
- 1/4 cup of milk
DIRECTIONS
STEP 1:
Combine sugar, eggs, butter, and lemon zest in a large mixing bowl.
STEP 2:
Using an electronic mixer, beat those ingredients on low speed for about 5 mins.
STEP 3:
Turn off the mixer and stir in rum, evaporated milk, and flour.
STEP 4:
Scrape the sides and begin mixing again on medium-high speed.
STEP 5:
Mix well for about 25 minutes until the mixture is smooth and fluffy.
STEP 6:
Add salt, baking powder, vanilla extract, and almond extract. Stir well.
STEP 7:
Preheat oven at 300 degrees.
STEP 8:
Grease the baking pan and pour the battered mixture only halfway to allow room for the cake to rise.
STEP 9:
Bake the cake for about 35 minutes. To test, insert a knife or toothpick in the center of the cake. It is fully baked if it comes out clean.
Frosting
STEP 1:
Beat all frosting ingredients in a mixer until smooth, light, and fluffy.
STEP 2:
Add more milk as needed until desired consistency is reached.
STEP 3:
Spread the frosting after the cake has cooled down.
Nutritional Info
No nutrition information available for this recipe
Cooking Tips
None
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