If you’re craving something delightfully sweet and tangy, this Lemon Condensed Milk Drizzle Cake is about to become your new favorite treat. Imagine a plush, buttery loaf bursting with zesty lemon, its moist crumb given an irresistible richness from sweetened condensed milk, then finished with a glossy, lemony drizzle that soaks into every bite. Whether you’re planning an afternoon tea, looking to impress friends at brunch, or simply want a comforting dessert with a citrusy twist, this cake delivers sunshine on a plate.
Ingredients You’ll Need
The ingredients for Lemon Condensed Milk Drizzle Cake are delightfully straightforward, each one playing a key role in the cake’s texture, moisture, and that distinct lemony aroma. Gather these pantry and fridge staples, and you’re halfway there!
- All-purpose flour: Forms the base, giving the cake its light but sturdy crumb.
- Baking powder: Ensures your loaf rises beautifully for a soft, airy result.
- Salt: Just a pinch to balance and enhance the sweetness and lemon flavor.
- Unsalted butter, softened: Adds tender richness; let it come to room temp for easier creaming.
- Granulated sugar: Sweetens and helps your cake turn a gorgeous golden color.
- Large eggs: Bind the batter together and contribute to the cake’s delicate structure.
- Vanilla extract: Brings gentle warmth and depth to the overall flavor profile.
- Lemon zest: The fragrant outer peel holds concentrated lemon oil — the secret to an aromatic, citrussy cake.
- Sweetened condensed milk: Provides both sweetness and exceptional moisture, keeping the cake lusciously soft.
- Lemon juice: Freshly squeezed juice delivers that indispensable tartness and brightness.
- For the drizzle: More sweetened condensed milk, lemon juice, and powdered sugar (if you want a thicker, more opaque glaze) finish the cake with a gleaming, tangy hit.
How to Make Lemon Condensed Milk Drizzle Cake
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C) and get your 9×5-inch loaf pan ready by greasing it with a generous swipe of butter or lining it with parchment paper for a fuss-free release. This simple prep step ensures your lovely Lemon Condensed Milk Drizzle Cake will pop right out, ready for its moment in the spotlight.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. This light whisking not only distributes the leavening agent evenly, but it also gives the cake its reliable rise and beautifully even texture.
Step 3: Cream Butter and Sugar
In a separate, larger bowl, beat the softened butter and granulated sugar together until the mixture turns pale and fluffy. This vital step traps air in the batter, setting you up for a lofty, tender crumb that Lemon Condensed Milk Drizzle Cake is famous for.
Step 4: Add Eggs, Vanilla, and Lemon Zest
Beat in the eggs one at a time, mixing thoroughly after each addition so the batter stays smooth and emulsified. Stir in the vanilla extract and the vibrant lemon zest — your kitchen will already start to smell amazing at this point!
Step 5: Incorporate Condensed Milk and Lemon Juice
Pour in the sweetened condensed milk and fresh lemon juice, then stir until the mixture is fully combined. These two ingredients join forces to deliver the rich, creamy, citrusy flavor that makes Lemon Condensed Milk Drizzle Cake irresistible.
Step 6: Bring It All Together
Add your dry ingredients to the wet mixture a little at a time, stirring just until everything is incorporated. Over-mixing can lead to a tougher cake, so stop as soon as there are no streaks of flour left. The batter should be thick, silky, and spoonable.
Step 7: Bake to Golden Perfection
Pour the batter into your prepared loaf pan and gently smooth the top. Slide it into the oven and bake for 40 to 45 minutes, or until a toothpick poked into the center comes out clean. Expect your kitchen to fill with the scent of warm lemon and vanilla. Let the cake cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. This prevents the bottom from getting soggy and lets the cake set up perfectly for drizzling.
Step 8: Whip Up the Lemon Drizzle
In a small bowl, whisk together the sweetened condensed milk, fresh lemon juice, and, if you like your glaze thicker and more pronounced, some powdered sugar. The result: a glossy icing that glides over the cake and soaks in just enough to infuse extra moisture and flavor into every bite.
Step 9: Finish and Serve
When your Lemon Condensed Milk Drizzle Cake is fully cooled, drizzle that luscious icing generously over the top, letting it cascade down the sides. If you’re feeling extra fancy, a second drizzle won’t hurt! Slice, serve, and bask in the delighted reactions from everyone around the table.
How to Serve Lemon Condensed Milk Drizzle Cake
Garnishes
Turn your Lemon Condensed Milk Drizzle Cake into a showstopper with a few thoughtful finishing touches. Try thin curls of fresh lemon zest, a light dusting of powdered sugar, or a scattering of edible petals for a burst of color. Even a few fresh berries alongside each slice brighten the plate and complement the cake’s citrus notes beautifully.
Side Dishes
While this cake shines on its own, it pairs delightfully with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a spoonful of lightly macerated strawberries. For teatime or brunch, serve it with a pot of Earl Grey or chamomile tea, both of which accentuate the cake’s lemony fragrance.
Creative Ways to Present
Dress up your Lemon Condensed Milk Drizzle Cake by cutting it into elegant mini loaves, serving individual slices on chic dessert plates, or stacking cubes canapé-style for a party-friendly treat. Try layering thin slices with mascarpone for a quick trifle, or wrap portions in parchment and twine for a darling homemade gift.
Make Ahead and Storage
Storing Leftovers
If by some miracle there’s cake left, store slices in an airtight container at room temperature for up to three days. The sweetened condensed milk ensures each bite stays moist and delicious, so you can enjoy a slice with your morning coffee or as a midnight treat.
Freezing
To freeze, wrap slices (or the whole loaf) tightly in plastic wrap, then pop into a zip-top freezer bag. Freeze for up to two months. Thaw at room temperature, and you’ll find the cake has retained its signature tenderness and flavor.
Reheating
Room temperature is usually perfect for serving, but if you’re craving a warm morsel, microwave a slice for 10 to 15 seconds. The drizzle melts into the sponge for a nearly pudding-like, decadent experience. Avoid reheating the entire loaf, as this can dry it out.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the very best flavor and vibrancy, but in a pinch, bottled will work. However, the aroma and bright zing of fresh lemon really make this Lemon Condensed Milk Drizzle Cake extra special.
What if I don’t have sweetened condensed milk?
Sweetened condensed milk is essential to this recipe, providing moisture and sweetness all in one. Substituting with regular milk and sugar won’t deliver quite the same creamy texture, so it’s worth using the real deal here.
How do I know when the cake is done baking?
Insert a toothpick into the cake’s center; if it comes out mostly clean with a few moist crumbs (but no wet batter), your Lemon Condensed Milk Drizzle Cake is ready. The top should also spring back lightly when pressed.
Can I double the recipe?
Absolutely! Double the ingredients and use two loaf pans, or a larger pan if you have one. Baking time may vary depending on pan size, so keep a close eye and check for doneness with a toothpick.
Is the drizzle optional?
Technically, yes, but the drizzle is what truly transforms this into Lemon Condensed Milk Drizzle Cake. It imparts extra lemon flavor and brings that beloved sticky, glossy finish — don’t skip it if you can help it!
Final Thoughts
If you’ve been in search of a swoon-worthy, foolproof bake, I can’t recommend Lemon Condensed Milk Drizzle Cake enough. It’s vibrant, comforting, and absolutely brimming with flavor. Give it a try — your taste buds (and anyone lucky enough to share a slice) will thank you!
Print
Lemon Condensed Milk Drizzle Cake Recipe
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Lemon Condensed Milk Drizzle Cake, a moist and tangy treat that’s perfect for any occasion. The sweetened condensed milk adds a rich creaminess, while the lemon imparts a refreshing zing to every bite.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon
- ½ cup sweetened condensed milk
- 2 tablespoons lemon juice
For the Drizzle:
- ¼ cup sweetened condensed milk
- 1 tablespoon lemon juice
- ¼ cup powdered sugar (optional, for thicker drizzle)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract, lemon zest, condensed milk, and lemon juice.
- Combine Mixtures: Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Bake: Pour batter into loaf pan and bake for 40–45 minutes until a toothpick comes out clean.
- Make Drizzle: Mix sweetened condensed milk, lemon juice, and powdered sugar to make the drizzle.
- Drizzle: Once cooled, drizzle over the cake before serving.
Notes
- This cake is best enjoyed fresh but can be stored for up to 3 days.
- For extra lemon flavor, consider adding lemon extract to the batter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 75 mg
