If you’re looking for a refreshing and delightful dessert, the Lemon Condensed Milk Drizzle Cake is a perfect choice. This cake combines the sweetness of condensed milk with the bright and zesty flavors of lemon, creating a moist and flavorful treat that is ideal for any occasion. The tangy lemon zest and juice give the cake a light citrus flavor, while the condensed milk keeps it soft and tender. Topped with a lemon glaze for an extra burst of flavor, this cake is sure to become a favorite.

Whether you’re preparing it for a family gathering, a weekend treat, or a special celebration, this cake is simple to make and incredibly satisfying. The combination of ingredients results in a rich, indulgent cake with just the right balance of sweetness and tartness. Plus, the drizzle of lemon glaze adds an extra touch of elegance, making this cake look as good as it tastes.

Why You’ll Love This Recipe

This Lemon Condensed Milk Drizzle Cake offers the perfect blend of sweet and tangy flavors, making it a refreshing dessert that’s great for any time of year. The use of condensed milk ensures a moist and tender texture, while the lemon zest and juice brighten up the flavor. The glaze adds a delicious finishing touch, making the cake look even more appetizing. What’s even better is that this recipe is easy to follow and requires minimal ingredients, so you can whip it up in no time. Whether you’re a seasoned baker or a beginner, this cake is sure to impress!

Ingredients

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Condensed milk
Lemon zest
Lemon juice
Powdered sugar

Variations

There are several ways to customize this Lemon Condensed Milk Drizzle Cake to suit your preferences:

Add Poppy Seeds: Incorporate a tablespoon or two of poppy seeds into the batter for a fun texture and added flavor.
Make it Lighter: Replace the butter with Greek yogurt or sour cream for a lighter version of this cake while still keeping it moist.
Blueberry Twist: Add a handful of fresh or frozen blueberries to the batter for a fruity variation.
Use Other Citrus: If you prefer a different citrus flavor, feel free to swap the lemon with orange, lime, or even grapefruit zest and juice.
Make it Gluten-Free: You can substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.

How to Make the Recipe

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent the cake from sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside.

Step 3: Cream the Butter and Sugar

In a separate bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This will help create a smooth, tender cake.

Step 4: Add the Eggs

Add the eggs one at a time, beating well after each addition. This will ensure that the eggs are evenly incorporated into the batter.

Step 5: Add the Condensed Milk and Lemon

Mix in the condensed milk, lemon zest, and lemon juice. These ingredients will add flavor and moisture to the cake.

Step 6: Combine the Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can affect the cake’s texture.

Step 7: Bake the Cake

Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare the Glaze

In a small bowl, whisk together the powdered sugar and a little lemon juice to create a drizzle consistency.

Step 10: Drizzle and Serve

Once the cake has cooled, drizzle the lemon glaze over the top. Slice the cake and serve.

Tips for Making the Recipe

Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before mixing. This helps the ingredients combine more smoothly and evenly.
Don’t Overmix the Batter: When combining the dry and wet ingredients, mix until just combined to avoid a dense cake.
Check for Doneness: Test the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done.
Lemon Zest: Use fresh lemon zest for the best flavor. Avoid using bottled lemon juice for the best results.
Glaze Consistency: Adjust the consistency of the glaze by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner one.

How to Serve

This cake is perfect for serving at tea parties, holiday gatherings, or as a simple afternoon snack. It pairs wonderfully with a cup of hot tea or coffee, and the lemon glaze adds a refreshing touch. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a more indulgent dessert.

If you’re entertaining guests, slice the cake into thin pieces and serve it as part of a dessert spread. The cake’s light and refreshing flavor is sure to complement other desserts like cookies, fruit tarts, or brownies.

Make Ahead and Storage

Storing Leftovers

This cake can be stored at room temperature for up to 3 days. Keep it in an airtight container to maintain its freshness. For longer storage, you can refrigerate the cake, but the texture may change slightly.

Freezing

If you want to make the cake ahead of time, it can be frozen for up to 3 months. Wrap the cake tightly in plastic wrap and then in aluminum foil. When ready to serve, thaw the cake at room temperature and drizzle the glaze just before serving.

Reheating

If you prefer to enjoy the cake warm, you can reheat individual slices in the microwave for 10-15 seconds. However, the glaze should be added after reheating to keep it fresh.

FAQs

1. Can I use almond extract instead of vanilla?

Yes, you can substitute almond extract for vanilla extract to give the cake a different flavor. Just be cautious, as almond extract is stronger, so you may want to use less.

2. How can I make this cake more lemony?

To intensify the lemon flavor, you can increase the lemon zest or juice in the cake batter. You could also add a bit of lemon extract for an extra burst of citrus.

3. Can I use self-raising flour instead of all-purpose flour?

Yes, you can use self-raising flour, but be sure to omit the baking powder from the recipe as self-raising flour already contains leavening agents.

4. Can I make this cake in a different size pan?

Yes, you can use a different size pan, but the baking time may change. Be sure to monitor the cake and check for doneness with a toothpick.

5. Can I use non-dairy condensed milk?

Yes, you can use a non-dairy condensed milk substitute if you prefer a dairy-free option.

6. How can I make the glaze thicker?

If the glaze is too thin, you can add more powdered sugar to achieve the desired thickness.

7. Can I add other fruits to the cake?

Yes, fresh berries, such as blueberries or raspberries, can be added to the cake for extra flavor and texture.

8. How can I make this cake more moist?

For a moister cake, you can add a little bit of yogurt or sour cream to the batter. This will help retain moisture.

9. Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by using a gluten-free flour blend. Just make sure to check the flour’s properties, as it may affect the texture.

10. Is it necessary to use the lemon glaze?

No, the lemon glaze is optional. The cake is delicious on its own, but the glaze adds extra sweetness and a citrusy kick.

Conclusion

The Lemon Condensed Milk Drizzle Cake is a delightful, simple-to-make treat that’s perfect for anyone who loves a blend of sweet and tangy flavors. The cake’s soft, moist texture combined with the bright lemon glaze makes it a refreshing dessert ideal for any occasion. Whether you’re serving it at a party, enjoying it with tea, or gifting it to friends and family, this cake is sure to be a crowd-pleaser.