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Lemon Condensed Milk Drizzle Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 84 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (8-10 servings)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Condensed Milk Drizzle Cake is a moist and flavorful loaf cake infused with fresh lemon zest and juice, complemented by a rich condensed milk base. Topped with a tangy lemon glaze, it makes an irresistible dessert perfect for any occasion, offering a bright citrus twist with a sweet finish.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 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 reach drizzling consistency, about 1-2 tbsp)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning. Set aside.
  3. Cream Butter and Sugar: In a separate large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This step incorporates air which helps in achieving a tender texture.
  4. Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure proper emulsification.
  5. Incorporate Condensed Milk and Lemon: Mix in the condensed milk, lemon zest, and lemon juice to the wet ingredients until fully combined, infusing the batter with a creamy and citrus flavor base.
  6. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing and toughening the cake.
  7. Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  8. Cool: Let the cake cool in the pan for 10 minutes to firm up slightly, then transfer it to a wire rack to cool completely.
  9. Prepare Glaze: In a small bowl, whisk together the powdered sugar and enough lemon juice to achieve a smooth drizzling consistency.
  10. Glaze and Serve: Drizzle the lemon glaze evenly over the cooled cake. Slice and serve as a delightful dessert or snack.

Notes

  • For a stronger lemon flavor, you can add an additional teaspoon of lemon zest to the batter.
  • Ensure the butter is softened but not melted for better creaming results.
  • Do not overmix the batter after adding the dry ingredients to keep the cake tender.
  • Use fresh lemon juice for the best taste in both the batter and glaze.
  • Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://slsrecipes.com/lemon-condensed-milk-drizzle-cake-recipe/