Description
This Lemon Condensed Milk Drizzle Cake is a moist, flavorful loaf cake perfect for a delightful afternoon treat. The combination of zesty lemon, creamy condensed milk, and a sweet lemon glaze creates a balance of tart and sweet that is both refreshing and indulgent. Easy to prepare and baked to golden perfection, this cake offers a wonderful texture and rich taste that will please your taste buds.
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 make glaze drizzle consistency)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan thoroughly to prevent the cake from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream butter and sugar: In a separate large bowl, cream the softened unsalted butter with granulated sugar using a hand mixer or stand mixer until the mixture becomes light and fluffy, which usually takes about 3-4 minutes.
- Add eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate fully.
- Incorporate condensed milk and lemon: Stir in the condensed milk, lemon zest, and lemon juice into the wet mixture, mixing until combined.
- Combine dry and wet ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Pour and bake: Pour the batter evenly into the prepared loaf pan. Place in the preheated oven and bake for 45-50 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the cake: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Prepare the glaze: In a small bowl, whisk together powdered sugar and enough lemon juice to achieve a thick but pourable drizzling consistency.
- Drizzle and serve: Drizzle the lemon glaze over the completely cooled cake. Slice and serve the cake as a refreshing and delicious dessert or snack.
Notes
- Use room temperature butter and eggs to ensure better mixing and fluffiness.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- The glaze consistency can be adjusted by adding more or less lemon juice to powdered sugar.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This cake pairs wonderfully with a cup of tea or coffee.
