If you are craving a citrusy, sweet treat that feels like a sunny afternoon in every bite, then you absolutely have to try this Lemon Condensed Milk Drizzle Cake Recipe. This cake combines the creamy richness of condensed milk with the bright zest and juice of lemons to create a moist, tender loaf that’s perfectly complemented by a delicate, tangy glaze. It is the kind of dessert that feels homey yet special, easy to make but impressive enough for sharing with friends or family on any occasion.
Ingredients You’ll Need
The beauty of the Lemon Condensed Milk Drizzle Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each element plays its part to deliver a harmonious balance of flavor and texture—from the flour that builds structure, to the butter and sugar that promise richness and sweetness, and of course, the fresh lemon components that brighten the whole cake up.
- All-purpose flour: Provides the perfect base and structure for a soft, moist crumb.
- Baking powder: Helps the cake rise light and fluffy.
- Salt: Enhances all the flavors in the cake, balancing the sweetness.
- Unsalted butter: Adds richness and moisture to the cake without overpowering flavors.
- Granulated sugar: Sweetens the cake and assists in creating a tender texture.
- Eggs: Bind ingredients together and contribute to the cake’s tender crumb.
- Condensed milk: Gives the cake its luscious, creamy quality and a subtle caramel note.
- Lemon zest: Delivers an aromatic citrus kick that makes every bite refreshingly bright.
- Lemon juice: Adds tangy moisture and pairs beautifully with the sweetness.
- Powdered sugar: Essential for the sweet and tangy glaze that finishes the cake perfectly.
How to Make Lemon Condensed Milk Drizzle Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and greasing a 9×5 inch loaf pan with butter or non-stick spray, then dusting it lightly with flour. This preparation ensures the cake comes out beautifully without sticking and bakes evenly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Combining these ingredients now helps distribute the leavening perfectly throughout the flour for an even rise.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy. This creaming process is key to incorporating air into the batter, making the cake tender and airy.
Step 4: Add Eggs One at a Time
Beat in the eggs individually, making sure each one is fully incorporated before adding the next. This careful mixing creates a smooth, cohesive batter that will help the cake develop a consistent texture.
Step 5: Incorporate Condensed Milk and Lemon
Stir in the condensed milk, freshly grated lemon zest, and freshly squeezed lemon juice. The condensed milk enriches the batter with creaminess, while the lemon zest and juice give the cake its signature tangy freshness that brightens every slice.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture into the wet ingredients. Mix gently until just combined—overmixing can lead to a dense, tough cake, so keep the batter light and tender.
Step 7: Bake the Cake
Pour the batter into the prepared loaf pan and place it in the oven. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. During baking, the cake will rise beautifully and the kitchen will fill with the irresistible scent of lemon and vanilla.
Step 8: Cool the Cake
Let the cake cool for about 10 minutes in the pan before turning it out onto a wire rack to cool completely. This prevents the cake from becoming soggy and helps it set perfectly before glazing.
Step 9: Make the Glaze
While the cake cools, whisk together the powdered sugar with a bit of lemon juice until the glaze reaches a smooth, drizzling consistency. This glaze is the magical finishing touch that adds a shiny, tangy sweetness on top.
Step 10: Drizzle and Serve
Drizzle the glaze generously over the cooled cake, allowing it to drip down the sides for a beautiful presentation. Slice and serve your Lemon Condensed Milk Drizzle Cake Recipe with pride!
How to Serve Lemon Condensed Milk Drizzle Cake Recipe
Garnishes
Enhance your cake’s presentation and flavor by garnishing with thin lemon slices or a sprinkle of extra lemon zest. A few fresh mint leaves can add a lovely pop of color and a refreshing aroma that pairs beautifully with the citrusy notes.
Side Dishes
This cake pairs wonderfully with a light cup of tea or freshly brewed coffee. For a more indulgent experience, serve alongside whipped cream or a dollop of creamy Greek yogurt to balance the sweetness and add a touch of richness.
Creative Ways to Present
Consider turning this loaf into mini individual servings by baking the batter in muffin tins and glazing each cupcake separately. Another fun idea is to serve slices with a drizzle of honey or a few fresh berries on top for added texture and color contrast.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake stored in an airtight container at room temperature for up to 3 days. This keeps it moist and flavorful, ready for you to enjoy as a quick snack or dessert.
Freezing
This Lemon Condensed Milk Drizzle Cake Recipe freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then foil, freezing for up to 2 months. When you’re ready to enjoy it, let it thaw overnight in the refrigerator for the best texture.
Reheating
To bring back that fresh-from-the-oven warmth, gently reheat slices in a microwave for 15 to 20 seconds or in a low-temperature oven for about 10 minutes. This will soften the cake and revive the glaze’s glossy finish.
FAQs
Can I use regular milk instead of condensed milk?
The condensed milk plays a crucial role in adding moisture and a slight caramel sweetness, so using regular milk will change the texture and flavor significantly. If you don’t have condensed milk, you might try a sweetened condensed milk substitute, but regular milk is not recommended.
Is this cake gluten-free?
This particular recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, you would need to substitute a gluten-free all-purpose flour blend, but results may vary, so some experimentation might be needed.
Can I make this cake dairy-free?
Butter and condensed milk are both dairy products, so for a dairy-free version, you’d need to swap butter with a plant-based alternative and find a dairy-free condensed milk substitute. This will alter the texture and flavor, but it’s possible with some trial.
How long does the glaze stay fresh?
The lemon glaze is best enjoyed fresh as it can harden or become sticky when stored for too long. If you plan to store the cake, it’s a good idea to apply the glaze just before serving for the best texture and flavor.
Can I add other flavors to this cake?
Absolutely! While the lemon-condensed milk combo is the star here, you can experiment by adding poppy seeds for a classic lemon-poppy seed touch or incorporating vanilla extract to deepen the flavor profile.
Final Thoughts
I truly hope you give this Lemon Condensed Milk Drizzle Cake Recipe a try because it’s one of those joyful recipes that combines simplicity with incredible flavor. Whether for a casual snack, a special celebration, or an uplifting afternoon pick-me-up, this cake offers bright, comforting flavors that everyone will adore. Get baking and enjoy every delicious slice!
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Lemon Condensed Milk Drizzle Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8-10 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Condensed Milk Drizzle Cake is a moist and flavorful loaf cake infused with fresh lemon zest and juice, complemented by a rich condensed milk base. Topped with a tangy lemon glaze, it makes an irresistible dessert perfect for any occasion, offering a bright citrus twist with a sweet finish.
Ingredients
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, about 1-2 tbsp)
Instructions
- Preheat 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 to evenly distribute the leavening and seasoning. Set aside.
- Cream Butter and Sugar: In a separate large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This step incorporates air which helps in achieving a tender texture.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure proper emulsification.
- Incorporate Condensed Milk and Lemon: Mix in the condensed milk, lemon zest, and lemon juice to the wet ingredients until fully combined, infusing the batter with a creamy and citrus flavor base.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing and toughening the cake.
- Bake: 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, indicating the cake is fully cooked.
- Cool: Let the cake cool in the pan for 10 minutes to firm up slightly, then transfer it to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and enough lemon juice to achieve a smooth drizzling consistency.
- Glaze and Serve: Drizzle the lemon glaze evenly over the cooled cake. Slice and serve as a delightful dessert or snack.
Notes
- For a stronger lemon flavor, you can add an additional teaspoon of lemon zest to the batter.
- Ensure the butter is softened but not melted for better creaming results.
- Do not overmix the batter after adding the dry ingredients to keep the cake tender.
- Use fresh lemon juice for the best taste in both the batter and glaze.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
