"Yellow" pastry dough

For 1 cake of 22 cm (≈ 770 g)

Pour ≈ 1920 g

Régilait Whole sweetened condensed milk

380 g

1000 g

Flour

120 g

310 g

Baking powder

11 g

29 g

Whole eggs

150 g

390 g

Grape seed oil

70 g

180 g

Zested lemons (pieces)

Sift the flour and baking powder together.
Beat the eggs and add the sweetened condensed milk. Mix well.
Add the grapeseed oil and lemon zest.
Gradually add the powders, taking care to incorporate them well.
Pour the lemon cake mixture into a buttered mold and bake at 160°C for about 45 minutes.
Unmold and let cool on a wire rack.

"Yellow" pastry dough - Lemon cake