Lemon Condensed Milk Drizzle Cake Recipe
If you’re on the hunt for a dessert that’s as bright and cheerful as a sunny afternoon, the Lemon Condensed Milk Drizzle Cake Recipe is absolutely the one to try. This delightful cake combines the tangy zest of lemon with the rich, creamy sweetness of condensed milk, creating a moist and tender crumb that practically melts in your mouth. Topped with a luscious lemon glaze that adds just the right amount of zing, this cake is perfect for an afternoon treat, a special occasion, or whenever you want to share something truly special with friends and family.
Ingredients You’ll Need
The beauty of this Lemon Condensed Milk Drizzle Cake Recipe is in its simplicity, relying on a handful of pantry staples that come together to create unforgettable flavor and texture. Each ingredient plays an essential role—from the tender crumb formed by flour and butter, to the bright notes added by fresh lemon.
- 1 1/2 cups all-purpose flour: Provides structure and the perfect tender crumb to this cake.
- 1 1/2 tsp baking powder: Gives the cake the lift and lightness it needs.
- 1/2 tsp salt: Balances the sweetness and enhances the other flavors.
- 1/2 cup unsalted butter, softened: Adds richness and moisture for a tender bite.
- 1 cup granulated sugar: Sweetens the cake just right without overpowering the lemon notes.
- 2 large eggs: Bind everything together and help with the cake’s fluffy texture.
- 1/2 cup condensed milk: Brings creamy sweetness and moisture that’s characteristic of this recipe.
- Zest of 1 lemon: Infuses bright, fresh citrus aroma and flavor throughout the cake.
- 1/4 cup lemon juice: Adds tangy brightness that perfectly complements the condensed milk.
- 1/2 cup powdered sugar (for glaze): Creates a smooth, sweet drizzle that shines on top.
How to Make Lemon Condensed Milk Drizzle Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by heating your oven to a cozy 350°F (175°C), then grease and flour a 9×5 inch loaf pan. This ensures your cake won’t stick and will release beautifully once baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This simple but essential step ensures even rising and a balanced flavor in every bite.
Step 3: Cream Butter and Sugar
In a separate bowl, beat softened butter and granulated sugar until the mixture turns light and fluffy. This step traps air, which helps give the cake its tender texture.
Step 4: Incorporate Eggs
Add the eggs one at a time, making sure to beat well after each addition. This creates a smooth and cohesive batter ready for the next ingredients.
Step 5: Add the Condensed Milk, Lemon Zest, and Juice
Now pour in the condensed milk, lemon zest, and fresh lemon juice. These bring that unmistakable creamy tanginess that makes this cake so irresistible.
Step 6: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet, stirring gently until just combined. Overmixing could make the cake dense, so keep it light and easy.
Step 7: Bake
Pour the batter into your prepared pan and bake for 45 to 50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean—a perfect golden-brown top will be your reward.
Step 8: Cool and Glaze
Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Once fully cool, mix powdered sugar with a bit of lemon juice to make your signature drizzle. Pour it over the cake for that glossy, mouthwatering finish.
How to Serve Lemon Condensed Milk Drizzle Cake Recipe
Garnishes
For an extra pop of freshness, consider sprinkling a little extra lemon zest on top or adding thin lemon slices for a decorative, edible touch. A few mint leaves also pair wonderfully with the citrus flavors.
Side Dishes
This cake is lovely on its own but shines even brighter alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream. Fresh berries, like raspberries or blueberries, add color and tartness, complementing the lemon’s brightness beautifully.
Creative Ways to Present
Serve this cake slice on a pretty plate with a drizzle of honey or a drizzle of lemon curd beside it. For a party, cut the loaf into small squares and serve with mini forks for an elegant, bite-sized dessert experience that guests will adore.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or keep it in an airtight container. Stored at room temperature, it stays fresh for about 2 days. For longer freshness, store in the refrigerator for up to one week.
Freezing
This cake freezes beautifully! Wrap it snugly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before enjoying.
Reheating
To bring back that fresh-from-the-oven warmth, pop slices in the microwave for 15-20 seconds or briefly warm in a low oven. The glaze might soften slightly, which only makes it more luscious and inviting.
FAQs
Can I use regular milk instead of condensed milk?
Regular milk won’t provide the same richness or sweetness that condensed milk delivers. The cake might end up less moist and not quite as flavorful, so it’s best to stick with condensed milk for this recipe.
What type of lemon is best to use?
Fresh, vibrant lemons with plenty of zest are ideal. Meyer lemons can work well too if you prefer a slightly sweeter, less tangy flavor experience.
How can I make this recipe dairy-free?
You can substitute the unsalted butter with a dairy-free margarine or coconut oil, and use a dairy-free condensed milk alternative. Just be aware that texture and taste might vary slightly.
Is this cake gluten-free?
This particular recipe uses all-purpose flour, so it’s not gluten-free. For a gluten-free version, try substituting with a 1:1 gluten-free baking flour blend, but results can vary based on the brand used.
Can I make cupcakes using this recipe?
Absolutely! Just divide the batter into a lined muffin tin and bake at 350°F (175°C) for about 18-22 minutes or until a toothpick comes out clean.
Final Thoughts
I hope you’re as excited to try this Lemon Condensed Milk Drizzle Cake Recipe as I am to share it with you! It’s one of those magical cakes that feels like a little sunshine on your plate. So gather your ingredients, bake it with love, and enjoy sharing this fresh, sweet, and beautifully moist cake with your loved ones. Happy baking!
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Lemon Condensed Milk Drizzle Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 8 servings) 1x
Description
A moist and tangy lemon condensed milk drizzle cake featuring a soft crumb and a sweet lemon glaze, perfect for a refreshing dessert or afternoon treat.
Ingredients
Cake:
- 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
Glaze:
- 1/2 cup powdered sugar
- lemon juice (enough to achieve drizzling consistency, approx. 1-2 tbsp)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later.
- Cream Butter and Sugar: In a separate larger bowl, cream the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, ensuring an airy cake texture.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to maintain an even consistency.
- Add Condensed Milk and Lemon: Stir in the condensed milk, lemon zest, and lemon juice to infuse the batter with rich, tangy flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool for 10 minutes in the pan before transferring it onto a wire rack to cool completely, ensuring the glaze doesn’t melt.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar with enough lemon juice to create a thick but pourable drizzle.
- Drizzle and Serve: Pour the lemon glaze over the cooled cake, slice, and serve to enjoy the perfect balance of sweetness and citrus zest.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Adjust the lemon juice in the glaze to your preferred level of tartness and consistency.
- The cake can be stored at room temperature in an airtight container for up to 3 days.
- For an extra lemony touch, sprinkle additional lemon zest on the glaze before it sets.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
