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Lemon Condensed Milk Drizzle Cake

If you’re a fan of desserts that are equal parts tangy, sweet, and melt-in-your-mouth delicious, this Lemon Condensed Milk Drizzle Cake is about to become your new obsession. Imagine a tender, moist cake infused with bright lemon flavor, topped with a luscious condensed milk glaze that adds the perfect touch of sweetness. Each bite is a burst of sunshine, making it the perfect treat for any occasion.

I first made this cake for a friend’s birthday, and it was such a hit that I’ve been asked to make it for every gathering since. The secret? The combination of fresh lemon zest and juice with the rich, creamy sweetness of condensed milk creates a flavor profile that’s simply irresistible.

What I love most about this recipe is its simplicity. With just a few basic ingredients, you can create a dessert that looks and tastes like it came from a fancy bakery. Plus, it’s incredibly versatile—serve it as a dessert, a tea-time treat, or even a breakfast indulgence (no judgment here!).

So, grab your mixing bowl, preheat your oven, and let’s bake a cake that’s sure to brighten your day!

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This Lemon Condensed Milk Drizzle Cake is a zesty, moist, and utterly delicious dessert that’s perfect for any occasion. The cake itself is light and fluffy, with a bright lemon flavor that’s perfectly balanced by the rich sweetness of the condensed milk glaze.

What sets this cake apart is its simplicity. With just a handful of ingredients and minimal effort, you can create a dessert that’s as beautiful as it is tasty. The condensed milk glaze adds a luxurious touch, making it feel indulgent without being overly complicated.

Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is a must-try. It’s the perfect combination of tangy and sweet, and it’s guaranteed to become a favorite in your household.

Exciting Story

Let me tell you about the first time I made this cake. It was a rainy afternoon, and I was craving something sweet and comforting. I had a few lemons sitting on the counter and a can of condensed milk in the pantry, so I decided to experiment.

As the cake baked, the smell of lemon filled the house, and my family couldn’t resist peeking into the kitchen. When I finally drizzled the condensed milk glaze over the warm cake, it was like magic—the glaze seeped into the cake, making it even more moist and flavorful.

The first slice was met with silence, followed by a chorus of “This is amazing!” Since then, this cake has become a staple in our home. It’s my go-to for birthdays, potlucks, and even just because.

There’s something so satisfying about creating a dessert that brings people together, and this Lemon Condensed Milk Drizzle Cake does just that. It’s a reminder that the best things in life are often the simplest.

Why This Lemon Condensed Milk Drizzle Cake

Selling Points

  1. Bright Lemon Flavor: The combination of lemon zest and juice gives this cake a fresh, zesty taste.
  2. Moist and Tender: The condensed milk glaze keeps the cake incredibly moist.
  3. Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
  4. Versatile: Perfect for dessert, tea time, or even breakfast.

What You Need For Lemon Condensed Milk Drizzle Cake

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup plain yogurt or sour cream
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice

For the Glaze:

  • 1/2 cup sweetened condensed milk
  • 2 tbsp fresh lemon juice

For Garnish:

  • Extra lemon zest
  • Powdered sugar (optional)

How to Make Lemon Condensed Milk Drizzle Cake

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  4. Add Wet Ingredients: Stir in the yogurt (or sour cream), lemon zest, and lemon juice until combined.
  5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Make the Glaze: While the cake is still warm, whisk together the condensed milk and lemon juice. Poke holes all over the cake with a skewer, then drizzle the glaze over the top, allowing it to soak in.
  8. Garnish: Sprinkle with extra lemon zest and a dusting of powdered sugar, if desired.

Tips For Lemon Condensed Milk Drizzle Cake

  • Use room temperature ingredients for the best texture.
  • Don’t overmix the batter to keep the cake light and fluffy.
  • Let the cake cool slightly before adding the glaze to allow it to soak in properly.

Substitutions and Variations

  • Gluten-Free: Use gluten-free flour for the cake.
  • Dairy-Free: Substitute coconut oil for butter and use a dairy-free yogurt.
  • Add-Ins: Try adding poppy seeds or a layer of lemon curd for extra flavor.

Make a Healthier Version

  • Use whole wheat flour or almond flour.
  • Substitute Greek yogurt for sour cream.
  • Reduce the amount of sugar in the cake and glaze.

Closing

And there you have it! This Lemon Condensed Milk Drizzle Cake is a zesty, moist, and utterly delicious treat that’s sure to impress. Don’t forget to let us know how your cake turns out, and consider checking out some of our other Recipes:

Frequently Asked Questions For Lemon Condensed Milk Drizzle Cake

  1. Can I use bottled lemon juice?
    Fresh lemon juice is best for flavor, but bottled works in a pinch.
  2. How do I store the cake?
    Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  3. Can I freeze the cake?
    Yes, freeze without the glaze for up to 3 months. Thaw and add the glaze before serving.
  4. What if I don’t have yogurt or sour cream?
    Use buttermilk or milk with a splash of vinegar as a substitute.
  5. Can I make this cake in a bundt pan?
    Absolutely! Adjust the baking time to 35-40 minutes.
  6. How do I prevent the cake from sticking to the pan?
    Grease and flour the pan thoroughly or use parchment paper.
  7. Can I make the glaze thicker?
    Add more condensed milk or reduce the lemon juice slightly.
  8. What’s the best way to zest a lemon?
    Use a microplane or fine grater, avoiding the bitter white pith.
  9. Can I add other citrus flavors?
    Try lime or orange for a different twist.
  10. How do I make the cake sweeter?
    Increase the sugar in the cake or add more condensed milk to the glaze.
  11. Can I make this cake vegan?
    Use plant-based butter, yogurt, and a vegan condensed milk alternative.
  12. What’s the best way to serve the cake?
    Serve warm or at room temperature with a cup of tea or coffee.

Lemon Condensed Milk Drizzle Cake

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Cake:
  • 1 1/2 cups 1 1/2 all-purpose flour

  • 1 tsp 1 baking powder

  • 1/2 tsp 1/2 baking soda

  • 1/4 tsp 1/4 salt

  • 1/2 cup 1/2 unsalted butter, softened

  • 3/4 cup 3/4 granulated sugar

  • 2 large 2 eggs

  • 1/2 cup 1/2 plain yogurt or sour cream

  • Zest of 2 lemons

  • 1/4 cup 1/4 fresh lemon juice

  • For the Glaze:
  • 1/2 cup 1/2 sweetened condensed milk

  • 2 tbsp 2 fresh lemon juice

  • For Garnish:
  • Extra lemon zest

  • Powdered sugar (optional)

Directions

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  • Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Cream Butter and Sugar: In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  • Add Wet Ingredients: Stir in the yogurt (or sour cream), lemon zest, and lemon juice until combined.
  • Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Make the Glaze: While the cake is still warm, whisk together the condensed milk and lemon juice. Poke holes all over the cake with a skewer, then drizzle the glaze over the top, allowing it to soak in.
  • Garnish: Sprinkle with extra lemon zest and a dusting of powdered sugar, if desired.

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