Lemon Cake

'1/2 cup unsalted butter'

'1 cup granulated sugar'

'4 large eggs'

'1 tablespoon grated lemon zest'

'2 cups all-purpose flour'

'1 teaspoon baking powder'

'1/2 cup chopped candied fruit, crushed'

'Cream the butter and granulated sugar together. Do not stop beating, gradually adding the egg yolks one at a time, then add the grated lemon zest. Fold in the flour and mix delicately. Add the baking powder and beaten egg whites, mixing carefully. Finally, add the chopped candied fruit. Grease a 9-inch (22 cm) round cake pan with butter and dust with all-purpose flour. Pour the batter into the prepared pan and bake at medium temperature for about 45 minutes.'

Recheio:

'1 can of condensed milk'

'8 tablespoons freshly squeezed lemon juice'

'1 tablespoon grated lemon zest'