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
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- â…“ 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
