Lemon Condensed Milk Drizzle Cake Recipe

A Lemon Condensed Milk Drizzle Cake is a tangy, moist treat with a rich lemon flavor and a creamy condensed milk drizzle. It’s perfect for dessert or tea-time!

Lemon Condensed Milk Drizzle Cake Recipe

Ingredients

For the Cake:

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon zest (from about 2 lemons)
• ¼ cup (60ml) fresh lemon juice
• ½ cup (120ml) whole milk or buttermilk

For the Condensed Milk Drizzle:

• ½ cup (120ml) sweetened condensed milk
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Optional Garnish:

• Extra lemon zest or thin lemon slices
• Powdered sugar

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a loaf pan (9×5 inch) with parchment paper.
2. Prepare the Cake Batter:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large bowl, cream the softened butter and sugar until light and fluffy.
   • Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk (beginning and ending with the dry mixture). Mix until just combined.
3. Bake the Cake:
   • Pour the batter into the prepared loaf pan and smooth the top.
   • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Prepare the Lemon Condensed Milk Drizzle:
   • In a small bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth.
5. Drizzle the Cake:
   • Once the cake has cooled, poke small holes all over the top using a skewer or toothpick.
   • Pour the lemon condensed milk drizzle over the cake, letting it soak into the holes for extra moisture and flavor.
6. Garnish and Serve:
   • Optionally, sprinkle the top with extra lemon zest or a dusting of powdered sugar.
   • Slice and enjoy!

This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.