Description
This Lemon Condensed Milk Drizzle Cake is a moist, flavorful loaf cake featuring a bright lemon taste enhanced by the richness of condensed milk. Topped with a sweet and tangy lemon glaze, it’s perfect for afternoon tea or a delightful dessert.
Ingredients
Scale
Cake Ingredients
- 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
Glaze Ingredients
- 1/2 cup powdered sugar
- Lemon juice (enough to achieve drizzling consistency, approximately 1-2 tbsp)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, creating a smooth base for your cake batter.
- Add Eggs: Beat in the eggs one at a time to the creamed butter and sugar mixture, ensuring each egg is fully incorporated before adding the next for a smooth batter.
- Add Condensed Milk and Lemon: Stir in the condensed milk, lemon zest, and lemon juice to infuse the batter with a rich, tangy flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, gently folding and mixing until just combined to avoid overmixing and maintaining a tender crumb.
- Pour Batter and Bake: Pour the prepared batter into the greased loaf pan, smoothing the top. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely for best texture and to prepare for glazing.
- Prepare the Glaze: In a small bowl, whisk powdered sugar with enough lemon juice to create a smooth, pourable glaze with a drizzling consistency.
- Drizzle Glaze and Serve: Drizzle the lemon glaze over the cooled cake evenly. Slice into 8-10 servings and enjoy this luscious lemony treat.
Notes
- For a more intense lemon flavor, you can add an additional teaspoon of lemon zest to the batter.
- Make sure to not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Use room temperature ingredients for better mixing and texture.
- If the glaze is too thick, add lemon juice a teaspoon at a time until desired consistency is reached.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
