Description
This Lemon Condensed Milk Drizzle Cake is a deliciously moist and tangy treat. The creamy condensed milk adds richness to the cake, while the fresh lemon zest and juice give it a refreshing citrus flavor. A simple lemon glaze drizzled on top makes it even more irresistible.
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 glaze)
Instructions
- Preheat 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.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the 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 to cool completely.
- In a small bowl, whisk together powdered sugar and a little lemon juice to make a drizzling consistency.
- Drizzle the glaze over the cooled cake. Slice and serve.
Notes
- You can add a little extra lemon juice or zest to the glaze for an even more vibrant lemon flavor.
- For a lighter texture, ensure you don’t overmix the batter once the dry ingredients are added.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes