If you adore a cake that’s both zesty and luscious, look no further than Lemon Condensed Milk Drizzle Cake. This delightful loaf is everything a lemon cake should be: moist, tangy, and sweet with a creamy, sherbet-like glaze that soaks right in. Each bite bursts with citrus, balanced by the rich smoothness of condensed milk. It’s the sort of cake you’ll want to bring out for afternoon tea, a spring brunch, or just because—a true crowd-pleaser that keeps everyone coming back for “just one more slice.”
Ingredients You’ll Need
Simplicity is the secret to the irresistible magic of Lemon Condensed Milk Drizzle Cake. Every ingredient is chosen for its ability to boost the cake’s flavor, create incredible texture, or lend a sunny color—don’t skip a single one!
- All-purpose flour: Provides structure, creating a perfect tender crumb that holds up to that glorious drizzle.
- Baking powder: Helps the cake rise beautifully, keeping it light rather than dense.
- Salt: Just a pinch sharpens all the lovely lemony notes.
- Unsalted butter (softened): Infuses richness while ensuring the cake stays moist and buttery.
- Granulated sugar: Sweetens the cake just enough, complementing both the lemon and condensed milk.
- Large eggs: Acts as both a binder and a leavening agent, adding body and helping the loaf stay airy.
- Sweetened condensed milk: A creamy, dreamy addition making the cake intensely moist and giving the drizzle its signature glossy finish.
- Zest of 2 lemons: Packs a punch of real citrus flavor, far more powerful than lemon juice alone.
- Lemon juice: Brings brightness and tang, balancing out the sweetness of the condensed milk for a rounded lemon flavor.
- Vanilla extract: Adds warmth, smoothing out the tartness and making the whole cake sing.
- For the drizzle: sweetened condensed milk, lemon juice, and zest of 1 lemon (optional): This trio is what gives your Lemon Condensed Milk Drizzle Cake that unforgettable sticky-citrus topping.
How to Make Lemon Condensed Milk Drizzle Cake
Step 1: Prepare the Pan and Preheat
Start by getting your loaf pan ready, because this cake will want to cling to every edge! Preheat your oven to 350°F (175°C), then grease a 9×5-inch loaf pan and line it with parchment paper. This ensures easy removal, so none of that delicious drizzle sticks behind.
Step 2: Mix Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl. Giving these ingredients a quick whisk removes any lumps and ensures a perfectly even crumb in every slice of your Lemon Condensed Milk Drizzle Cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat on medium-high until the mixture turns pale and fluffy. This step is crucial for getting a lift in your cake, as it incorporates little air pockets into the batter.
Step 4: Add Eggs and Flavors
One at a time, beat in the eggs, making sure each is fully combined before adding the next. Stir in the sweetened condensed milk, lemon zest, lemon juice, and vanilla extract. The batter will smell divine already! The condensed milk brings unmatched moisture and richness—don’t be tempted to skimp.
Step 5: Combine Wet and Dry
Gradually fold the dry ingredients into the wet mixture using a spatula. Go gently and stop as soon as the flour disappears. Overmixing can make the loaf tough, and you want a soft, plush texture that’s characteristic of this cake.
Step 6: Bake the Cake
Pour the batter into your prepared pan, smoothing the top with an offset spatula or back of a spoon. Bake for 45–50 minutes, or until a toothpick inserted in the middle comes out clean. Your kitchen should now be bursting with the bright and buttery aroma of Lemon Condensed Milk Drizzle Cake!
Step 7: Make the Lemon Condensed Milk Drizzle
While the cake bakes, whisk together the sweetened condensed milk, lemon juice, and (if using) extra lemon zest for the drizzle. This gorgeous, glossy sauce infuses the loaf with extra moisture and a tangy shine. Don’t worry if it appears a bit thin—that’s perfect for soaking in!
Step 8: Drizzle and Cool
Let the cake cool in the pan for ten minutes to set its shape, then carefully turn it onto a wire rack. While still warm, slowly pour the lemon condensed milk drizzle all over. It will seep into the cake, creating that signature sticky top and rich, lemony bite.
How to Serve Lemon Condensed Milk Drizzle Cake
Garnishes
For a bakery-worthy finish, dust the cooled cake with powdered sugar or artfully arrange thin lemon slices on top. If you’re feeling extra fancy, a sprinkle of additional fresh lemon zest gives a pop of color and aroma to every serving. Your Lemon Condensed Milk Drizzle Cake will look as irresistible as it tastes!
Side Dishes
This cake is a natural companion to a hot cup of Earl Grey, a glass of iced tea, or freshly brewed coffee. If you’re hosting brunch, some fresh berries or a dollop of thick Greek yogurt on the side balance the sweetness and make for a stunning plate.
Creative Ways to Present
Slice the Lemon Condensed Milk Drizzle Cake into thick pieces for an afternoon tea spread, or trim the crusts and cut into petite cubes for a darling dessert platter. You can even toast a slice lightly and top with a scoop of vanilla ice cream for an out-of-this-world treat.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in foil or store in an airtight container at room temperature for up to three days. The flavors actually deepen over time, so it’s a real treat the next day—or even the day after.
Freezing
To freeze, let the Lemon Condensed Milk Drizzle Cake cool completely, then wrap slices (or the whole loaf) well in plastic wrap and aluminum foil. It’ll keep in the freezer for up to two months. When craving hits, just thaw at room temperature and enjoy.
Reheating
If you prefer your cake warm, reheat slices gently in the microwave for about 10 seconds or pop them in the oven at 300°F for a few minutes. This brings back that fresh-baked aroma and makes the drizzle even gooier.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemons are best for both zest and juice, as they contribute real fragrance and tang, but bottled lemon juice will still give you a lovely citrus flavor in a pinch.
Is it possible to double the recipe?
Absolutely! Just divide the batter between two loaf pans and keep an eye on the bake time. You’ll have double the Lemon Condensed Milk Drizzle Cake to share.
What if I don’t have sweetened condensed milk?
Sweetened condensed milk really is essential for this recipe’s signature moistness and glaze, but you could experiment with evaporated milk plus added sugar if you’re feeling adventurous.
Can I make this gluten free?
Yes! Substitute your favorite 1:1 gluten free all-purpose flour blend. The cake may be slightly more delicate, but the flavor will shine just the same.
How do I know when the cake is done?
When a toothpick inserted into the thickest part comes out clean or with just a few crumbs, your cake is ready. Also, the top should spring back when gently pressed.
Final Thoughts
You’re now ready to enjoy a slice of sunshine—all from your own kitchen. Don’t be surprised if Lemon Condensed Milk Drizzle Cake becomes your go-to bake for every gathering or just a cozy afternoon at home. Trust me, your tastebuds (and anyone lucky enough to share a piece) will thank you!
Print
Lemon Condensed Milk Drizzle Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British-Inspired
- Diet: Vegetarian
Description
This Lemon Condensed Milk Drizzle Cake is a moist and delightful dessert that pairs perfectly with a cup of tea or coffee. The tangy lemon flavor combined with the sweetness of condensed milk creates a truly satisfying treat.
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup sweetened condensed milk
- zest of 2 lemons
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the drizzle:
- 1/3 cup sweetened condensed milk
- 1 tablespoon lemon juice
- zest of 1 lemon (optional)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/line a 9×5-inch loaf pan.
- Prepare dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Mix wet ingredients: Cream butter and sugar, then add eggs one at a time. Mix in condensed milk, lemon zest, lemon juice, and vanilla extract.
- Combine and bake: Fold in dry ingredients, pour into pan, and bake for 45–50 minutes.
- Make drizzle: Whisk condensed milk and lemon juice, then pour over warm cake.
Notes
- This cake is best enjoyed with a dusting of powdered sugar or thin lemon slices on top.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
