Description
This Lemon Condensed Milk Drizzle Cake is a moist and flavorful loaf cake perfect for citrus lovers. It features a tender crumb infused with lemon zest and juice, sweetened with condensed milk, and finished with a tangy lemon glaze drizzle. Easy to prepare and ideal for teatime or dessert.
Ingredients
Scale
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)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). 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 use.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure proper emulsification and volume.
- Add Condensed Milk and Lemon: Stir in the condensed milk, lemon zest, and lemon juice. This adds moisture, sweetness, and bright citrus 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. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until you achieve a smooth, drizzling consistency.
- Glaze and Serve: Drizzle the lemon glaze over the cooled cake. Slice and serve for a delicious finish.
Notes
- Ensure butter is softened but not melted for best creaming results.
- Do not overmix the batter once you add the flour to keep the cake light and tender.
- Adjust lemon juice in the glaze to your preferred sweetness and acidity balance.
- Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
