Lemon Milk Cake

Our lemon milk cake is an upgrade from our classic milk cake. We wanted to add something fresh to the rich milk taste. Then we thought of lemon. Lemon is fresh, and milk is rich. We thought they would go well together. So we made this lemon milk cake. It has the soft texture and nutrition of a milk cake. It also has the fresh and light taste of lemon. Some people like to drink milk and lemon water. For them, this cake is just right.

We used two kinds of ingredients to get the flavors right. For the milk part, we used milk powder from New Zealand. The amount is 10%. We also added 2% condensed milk. This makes the milk taste richer and longer in the mouth. For the lemon part, we used lemon oil and dehydrated lemon granules from Italy. The lemon oil is 0.1%. It gives the first fresh smell when you open the package. The lemon granules are 3%. When you chew them, they give a little sour burst. This is a fun part of eating the cake.

We made this cake with a step-by-step mixing method. First, we mixed the lemon oil with vegetable oil. Then we added it to the egg and milk mix. This stops the oil and water from separating. It makes the cake smooth and even. We also added 5% yogurt cheese. This cheese has 70% water. It replaces some of the oil. So the cake has more moisture. The water content reaches 24%. This makes the cake very soft. Even after three days at room temperature, it stays soft. Each cake has a net weight of 60 grams. It gives 4.2 grams of protein and 60 mg of calcium. That is 1.5 times more calcium than a regular cake. Many parents buy this cake for their kids.