This Lemon Condensed Milk Drizzle Cake is a moist, zesty, and sweet treat that combines the richness of condensed milk with the vibrant flavor of lemons. Perfect for any occasion, it’s a dessert that’s both refreshing and indulgent.
Why You’ll Love This Recipe
- Rich and moist: The condensed milk ensures a tender, melt-in-your-mouth cake.
- Burst of lemon flavor: Both zest and juice deliver a bright, citrusy punch.
- Easy to make: A straightforward recipe that yields impressive results.
- Versatile: Ideal for gatherings, tea time, or as an everyday dessert.
- Customizable: Adjust the lemon drizzle to your preferred sweetness and tanginess.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
For the Lemon Drizzle:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- Lemon zest for garnish
Directions
- Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking. - Make the Cake Batter
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the condensed milk and mix until smooth.
Incorporate the eggs one at a time, beating well after each addition.
Stir in the lemon juice, lemon zest, and milk. - Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing. - Bake the Cake
Pour the batter evenly into the prepared baking pan.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. - Cool the Cake
Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. - Make the Lemon Drizzle
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed. - Drizzle and Garnish
Once the cake is cooled, pour the lemon drizzle evenly over the top.
Garnish with extra lemon zest for a pop of color and flavor.
Servings and Timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Cooking Time: 35-40 minutes
- Total Time: 55 minutes
Variations
- Extra Moist Cake: Poke holes in the cake while it’s still warm and pour half of the lemon drizzle over it before cooling.
- Coconut Twist: Add shredded coconut to the batter or sprinkle it on top of the drizzle.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend.
- Orange Version: Replace the lemon juice and zest with orange juice and zest for a sweeter citrus flavor.
- Layered Delight: Double the recipe and create a layered cake with lemon curd between the layers.
Storage/Reheating
- Storage: Cover the cake tightly and store at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight.
- Reheating: Enjoy the cake at room temperature or warm a slice slightly in the microwave for a fresh-from-the-oven feel.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled juice can work in a pinch.
How do I avoid overmixing the batter?
Mix until just combined after adding the dry ingredients to maintain a tender texture.
Can I use salted butter?
Yes, but reduce the added salt in the recipe to 1/4 teaspoon.
What’s the best way to zest lemons?
Use a microplane or fine grater for the best results, being careful to avoid the bitter white pith.
Can I use a round cake pan instead?
Yes, a 9-inch round cake pan works, though baking time may vary slightly.
How can I make the drizzle thicker?
Reduce the amount of lemon juice or add more powdered sugar to adjust the consistency.
Is it okay to skip the drizzle?
While the cake is delicious on its own, the drizzle adds extra flavor and moisture.
Can I add poppy seeds to the batter?
Yes, 1-2 tablespoons of poppy seeds can be mixed into the batter for added texture and flavor.
How do I ensure the cake doesn’t stick to the pan?
Grease and flour the pan thoroughly or line it with parchment paper for easy removal.
Can I use almond flour?
Almond flour alone will alter the texture significantly. Combine it with all-purpose flour or use a specific almond flour cake recipe.
Conclusion
This Lemon Condensed Milk Drizzle Cake is a delightful blend of rich sweetness and zesty citrus. Easy to prepare and packed with flavor, it’s perfect for lemon lovers and anyone craving a fresh, homemade dessert. Whether you’re enjoying it as a teatime treat or serving it at a gathering, this cake is sure to impress. Bake it today and savor the tangy-sweet perfection!
Print
Lemon Condensed Milk Drizzle Cake
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Experience the perfect balance of sweet and tangy with this Lemon Condensed Milk Drizzle Cake. This moist, citrus-infused cake features a unique condensed milk twist and a zesty lemon drizzle for a delightful dessert that’s easy to bake and impossible to resist!
Ingredients
For the Cake:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
For the Lemon Drizzle:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- Lemon zest for garnish
Instructions
1. Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, beat butter and sugar until light and fluffy.
- Mix in sweetened condensed milk until smooth. Add eggs one at a time, beating well after each addition. Stir in lemon juice, zest, and milk.
2. Combine Dry Ingredients:
- In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
3. Bake the Cake:
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Lemon Drizzle:
- In a small bowl, mix powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth. Adjust the consistency with more lemon juice, if needed.
5. Finish the Cake:
- Pour the lemon drizzle evenly over the cooled cake, allowing it to drip down the sides.
- Garnish with additional lemon zest for a burst of color and flavor.
Notes
- For an extra tangy cake, poke holes in the warm cake and pour half of the drizzle over it before cooling.
- Store leftovers in an airtight container for up to 3 days.
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