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
Units
Scale
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.
