If you love cakes that are impossibly moist with bright, citrusy flavor and a touch of creamy sweetness, you will fall head over heels for Lemon Condensed Milk Drizzle Cake. This beauty is everything a lemon dessert should be: tangy, rich, and finished with a luscious condensed milk-lemon drizzle that seeps into every bite. It’s simple enough to whip up on any given afternoon but utterly special for sharing over coffee or a cozy teatime with friends.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about Lemon Condensed Milk Drizzle Cake is its easy list of ingredients—each chosen for the magic it adds in taste, texture, or color. These staples come together in the most harmonious way, letting the lemon flavor shine while the condensed milk keeps things moist and luxurious!
- Unsalted butter (1/2 cup, softened): This is the delicious fat that creates a tender crumb and rich flavor base.
- Granulated sugar (1/2 cup): The perfect amount for balanced sweetness without overpowering the citrus notes.
- Lemon zest (1 tablespoon): Adds bright, aromatic oils that fill the cake with intense lemony fragrance.
- Large eggs (2): Give the cake structure and richness; always go for room temperature for best results.
- Sweetened condensed milk (1 cup + 1/3 cup for drizzle): The secret hero—making the crumb incredibly moist and lending a creamy undertone.
- Self-rising flour (1 1/2 cups): Ensures just the right rise with a soft, pillowy texture, so you don’t need to fuss with extra leavening!
- Salt (1/4 teaspoon): Enhances all the other flavors and keeps the sweetness in check.
- Fresh lemon juice (1/4 cup for batter + 1 tablespoon for drizzle): Delivers tang and zing that sets this cake apart from ordinary loaf cakes.
How to Make Lemon Condensed Milk Drizzle Cake
Step 1: Prepare Your Pan and Preheat
Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal. Proper prep ensures your Lemon Condensed Milk Drizzle Cake slides out beautifully without sticking or crumbling.
Step 2: Cream Butter, Sugar, and Lemon Zest
In a large mixing bowl, cream together the softened butter, sugar, and fragrant lemon zest until light and fluffy—this will take about 2-3 minutes with an electric mixer. This step infuses the butter with citrus and creates a base that’s full of flavor and airiness.
Step 3: Add Eggs and Condensed Milk
Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Then, pour in the sweetened condensed milk and mix until the batter looks smooth and glossy. The condensed milk adds that signature texture and richness you’ll taste in every bite of your Lemon Condensed Milk Drizzle Cake.
Step 4: Fold in Dry Ingredients and Lemon Juice
With a gentle hand, fold in the self-rising flour and salt, mixing only until just combined. Finally, pour in the fresh lemon juice and stir until your batter is smooth—taking care not to overwork it for a tender loaf.
Step 5: Bake the Cake
Spoon the batter evenly into your prepared pan, then smooth the top with a spatula. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean. The cake will puff and turn just golden around the edges—let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 6: Make the Lemon Condensed Milk Drizzle
Once the cake is fully cooled, whisk together 1/3 cup sweetened condensed milk with 1 tablespoon of lemon juice. The result is a sweet-tart, silky drizzle that you’ll spoon over the cake, letting it sink into the cracks and cascade down the sides for a bakery-worthy finish.
How to Serve Lemon Condensed Milk Drizzle Cake
Garnishes
Dress up your Lemon Condensed Milk Drizzle Cake with a sprinkle of freshly grated lemon zest or a few thinly sliced lemon rounds arranged artfully on top. For a more decadent touch, dust with powdered sugar just before serving, or add some edible flowers to bring a pop of color and whimsy to your presentation.
Side Dishes
This cake is pure joy on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. If you’re enjoying it with tea, serve it alongside fresh berries—raspberries, blueberries, or blackberries all complement the lively lemon flavor.
Creative Ways to Present
For special occasions, try slicing the Lemon Condensed Milk Drizzle Cake and fanning out the slices on a pretty platter, drizzling each piece individually. Or cut the loaf into cubes and serve as part of a lemony dessert board with macarons, biscuits, and lemon curd for dipping—guaranteed to impress guests!
Make Ahead and Storage
Storing Leftovers
Your Lemon Condensed Milk Drizzle Cake will stay moist and fresh for several days if you wrap it tightly in plastic wrap or store it in an airtight container at room temperature. The flavors often deepen by the next day, making the cake even more irresistible when enjoyed as leftovers.
Freezing
To freeze, wrap the fully cooled cake (without the drizzle, if possible) in two layers of foil or plastic wrap, then slide it into a freezer-safe bag. It will keep beautifully for up to 3 months. Let it thaw overnight at room temperature and add the drizzle just before serving for that just-baked texture and taste.
Reheating
If you prefer warm cake, you can gently reheat slices in the microwave for 10–15 seconds; this softens the crumb and revives the lemony aroma. Wait to add any extra drizzle until after reheating so it maintains its glossy, decadent finish.
FAQs
Can I use all-purpose flour instead of self-rising flour?
Absolutely! If you don’t have self-rising flour, use 1 1/2 cups all-purpose flour mixed with 2 1/4 teaspoons baking powder and 1/4 teaspoon salt. This homemade blend will give your Lemon Condensed Milk Drizzle Cake just the right lift.
What size pan can I use if I don’t have a loaf pan?
You can bake the cake in an 8×8-inch square pan or even in a bundt pan (just remember to check for doneness a little earlier, as baking times may vary). It adapts wonderfully to different shapes; just adjust timing as you go.
Can I add more lemon flavor?
Yes! For a zingier punch, add a few drops of lemon extract to the batter or increase the lemon zest. Topping with extra zest or thinly sliced lemons before baking is another way to boost citrus intensity in your Lemon Condensed Milk Drizzle Cake.
Is the cake supposed to be dense?
Yes, this cake is meant to be moist and slightly dense because of the condensed milk, more like a pound cake than a fluffy sponge. That richness is what sets it apart from other lemon loaf cakes!
How do I prevent the cake from sticking?
Be sure to grease the pan well and line it with parchment paper, letting the paper overhang on the long sides. This makes lifting out your Lemon Condensed Milk Drizzle Cake a cinch—and keeps the loaf’s edges pristine.
Final Thoughts
There’s a reason friends and family always request this Lemon Condensed Milk Drizzle Cake—it’s irresistibly tender, bursting with sunshine-y lemon, and simple enough for any day of the week. Give it a go, and let the sweet, tangy drizzle brighten your table and win you rave reviews!
Print
Lemon Condensed Milk Drizzle Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Lemon Condensed Milk Drizzle Cake. A buttery, lemon-infused cake made with sweetened condensed milk for extra richness, topped with a luscious lemon drizzle. Perfect for tea time or any sweet occasion.
Ingredients
Cake:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 1 cup sweetened condensed milk
- 1 1/2 cups self-rising flour
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice
Optional Drizzle:
- 1/3 cup sweetened condensed milk
- 1 tablespoon lemon juice
Instructions
- Preheat oven: Preheat to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
- Cream butter, sugar, zest: In a bowl, cream butter, sugar, and lemon zest until light and fluffy.
- Add eggs, milk: Beat in eggs, one at a time. Stir in condensed milk until smooth.
- Combine dry ingredients: Add flour and salt, fold until just combined. Mix in lemon juice until smooth.
- Bake: Pour batter into pan, bake for 45–50 minutes until a toothpick comes out clean. Cool before transferring to a wire rack.
- Prepare drizzle: Whisk condensed milk and lemon juice, spoon over cooled cake.
Notes
- This cake has a rich, dense texture and keeps well for several days.
- For extra brightness, add lemon extract or top with thin lemon slices before baking.
- You can use a bundt pan—adjust baking time as needed.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 85mg
