Soft and Fluffy Lemon Cake

Directions:

• Cake:

1. Preheat the oven to 350°F (180°C).
2. Line a 9×9 inch baking pan with parchment paper, allowing a 1-inch overhang. 
3. In the bowl of an electric mixer fitted with the whisk attachment, beat 4 egg whites until stiff peaks form. Set it aside.
4. Beat sugar, 4 yolks, and vegetable oil until thick and pale yellow, about 2 minutes.
5. Add the milk and lemon juice. Beat until well incorporated.
6. Sift flour, cornstarch and baking powder over the mixture and stir with a rubber spatula or wooden spoon.
7. Gently fold egg whites into the batter in three additions.
8. Pour into prepared pan and spread the batter evenly.
9. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow it to cool.

• Lemon Frosting:

1. In a medium bowl, mix together the condensed milk and lemon juice.
2. Refrigerate for about 1 hour. The cream will become thicker.
3. Spread the frosting over the cake and smooth the top. Cut into squares and serve.

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.

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