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