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
Scale
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
