Lemon Cake with Egg Yolks

In a stand mixer, combine the 6 egg yolks, sugar, pinch of salt, and the zest of one lemon. Beat until you achieve a homogeneous and pale mixture.

Sift the two and a half cups of all-purpose flour and begin adding it to the yolk mixture, alternating with the cup of milk. Mix gently using a whisk, without using the mixer anymore.

Add one tablespoon of baking powder to the batter and mix gently until fully incorporated.

Transfer the batter to a greased pan.

Bake in a preheated oven at 350°F (180°C) for approximately 40 minutes. The oven should have been preheated for about 10 minutes.

While the cake bakes, prepare the glaze by mixing half a can of sweetened condensed milk with the juice of one lemon.

After removing the cake from the oven, carefully unmold it, using a silicone spatula if necessary to loosen the bottom.

Spread the lemon glaze over the unmolded cake and finish with some lemon zest on top, for decoration and to enhance the flavor.