13.5 ounce all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon sea salt, fine
1 1/2 cup unsalted butter
1/2 cup vegetable oil
1 cup granulated sugar
6 large eggs, room temp
1 can Eagle Brand® Sweetened Condensed Milk
1/4 cup lemon juice
4 tablespoon lemon zest
1/4 cup fresh lemon juice
Pre-heat the oven to 350ºF. Grease and flour a large bundt pan with a capacity of 12 cups. It’s very important to grease the bundt pan very well, especially if it has small crevices.
Sift the flour, baking powder, baking soda, and salt together. Set aside.
Cream the butter with an electric mixer for 2 minutes until fluffy. Add the oil, and cream for another minute.
Add the sugar and cream for another 2 minutes.
Add the eggs, one at a time, mixing in between, and waiting for one egg to be incorporated before adding the next one.
Add the Eagle Brand® Sweetened Condensed Milk to the batter and mix until combined.
Add the lemon juice, lemon zest, and stir the mixture.
Pour the sifted dry ingredients into the batter, and fold gently with a spatula, taking care not to over mix.
Pour the batter onto the prepared pan.
Bake in the pre-heated oven for about 1 hour, until you insert a toothpick in the cake and it comes out clean.
Towards the end of baking, if the top and the edges are becoming too brown, but the middle is still not cooked fully, place a piece of aluminum foil on top of the cake.
Remove the cake from the oven and let it sit for 20 minutes.
Flip the cake onto a cooling rack. Let it cool completely before glazing and enjoying.
Whisk the Eagle Brand® Sweetened Condensed Milk with the lemon juice. You can whisk the lemon zest together with the glaze ingredients, or reserve it to sprinkle over the cake to decorate.
Pour the glaze on top of the cake or spread it with a spatula.