Preheat the oven to 180°C and prepare 2 rectangular or square moulds of the same size by greasing them with vegetable spray.
In an electric mixer, beat the butter and sugar until fluffy.
Add the lemon zest and eggs and continue beating.
Mix the flour, baking powder, baking soda and salt in a deep bowl.
Mix the lemon juice, milk and vanilla in another deep bowl.
Add the liquid mixture and the flour mixture little by little to the butter mixture and continue beating for 5 minutes.
Pour the mixture into the baking dishes and bake for 45 minutes or until a toothpick inserted comes out clean.
While the cake is baking, make the frosting by beating the icing sugar with the lemon juice and cream.
Remove the cakes from the oven, unmold and allow to cool.
Put a layer of icing on one of them and place the other cake on top of the icing (in the shape of a sandwich). Then, with the remaining icing, cover the top of the sandwich.
Cut the cake into squares and place each one in cupcake liners.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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