Description
This moist and flavorful lemon cake, made with condensed milk, is topped with a sweet and tangy lemon drizzle that perfectly complements the rich texture of the cake. A perfect treat for any occasion, especially if you love citrus desserts.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup condensed milk
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1/2 cup powdered sugar (for drizzle)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in condensed milk, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- In a small bowl, whisk together powdered sugar and a little lemon juice to create a drizzle consistency.
- Drizzle the glaze over the cooled cake. Slice and serve.
Notes
- The cake’s moisture comes from the condensed milk, which adds a rich, creamy texture.
- The glaze can be made thicker or thinner depending on your preference; just adjust the amount of lemon juice.
- If you like a more intense lemon flavor, you can add extra zest to the batter.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes