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
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, 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.
