This moist condensed milk and lemon cake is the kind of comfort you want on a breezy afternoon or as a bright start to your day. With its soft crumb, zingy lemon zest, and the rich sweetness of condensed milk, it’s one of those bakes you’ll come back to over and over again. Light yet indulgent, it’s a winner whether you’re hosting guests or just craving a slice with your tea.
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Why You’ll Love This Moist Condensed Milk and Lemon Cake
This Condensed Milk and Lemon Cake is a dream combo of tangy citrus and sweet creamy richness. The condensed milk gives it a dense, tender texture, while the fresh lemon juice and zest lift every bite with brightness. It’s:
- Quick and easy (no stand mixer required!)
- Incredibly moist
- Perfect for spring or summer
- Great for breakfast, dessert, or a sweet snack
- Freezer-friendly and make-ahead approved
🍋 Taste: Sweet, slightly tangy, and rich with butter
🍰 Texture: Soft, moist, almost pudding-like in the center
👃 Smell: Fresh lemony aroma with a touch of buttery warmth
What You’ll Need:
- 200 g (7 oz) sweetened condensed milk
- 150 g (1¼ cups) all-purpose flour
- 3 eggs
- 100 g (7 tbsp) butter
- 1 packet baking powder (about 2 tsp)
- 1 lemon (zest and juice)
- 1 pinch of salt
Ingredients List
- 200 g (7 oz) sweetened condensed milk
- 150 g (1¼ cups) all-purpose flour
- 3 large eggs
- 100 g (7 tbsp) unsalted butter, melted
- 2 tsp baking powder
- 1 lemon, both zest and juice
- 1 pinch salt
Substitutions:
- Swap lemon with orange for a citrus twist.
- Use gluten-free flour to make it celiac-friendly.
- Try coconut condensed milk for a tropical variation.
Necessary Tools for Preparation
- Mixing bowls
- Whisk
- Rubber spatula
- Zester
- 8-inch cake pan or loaf pan
- Oven preheated to 350°F (175°C)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan or line it with parchment paper.
- Melt the butter and set it aside to cool slightly.
- In a mixing bowl, whisk the eggs with the condensed milk until smooth.
- Add the melted butter, lemon zest, and lemon juice to the mixture and combine well.
- Sift in the flour, baking powder, and salt, then gently fold the dry ingredients into the wet ingredients using a spatula. Don’t overmix!
- Pour the batter into your prepared pan and tap it lightly on the counter to remove air bubbles.
- Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before removing from the pan. Serve warm or at room temperature.
Tips for Perfecting the Condensed Milk and Lemon Cake Recipe
- Room temperature eggs help everything mix more smoothly.
- Don’t overbake—check for doneness at 35 minutes.
- Add a glaze made of powdered sugar and lemon juice for a sweet-tart topping.
What to Serve With It
- A dollop of whipped cream or Greek yogurt
- Fresh berries or fruit compote
- Hot tea or iced coffee for the ultimate afternoon treat
Looking for more dessert ideas? Try these delicious recipes:
- Boston Cream Poke Cake: A rich, easy dessert with vanilla pudding and chocolate ganache.
- Cassava Cake with Macapuno: A creamy, chewy Filipino dessert made with coconut milk and sweet macapuno.
- Blueberry Cottage Cheese Breakfast Bake: A high-protein, naturally sweet, and easy-to-make breakfast.
- Carrot Raisin Oatmeal Yogurt Cake: A soft, moist, and naturally sweetened treat.
- Trinidad Coconut Sweet Bread: A Caribbean classic with coconut, warm spices, and dried fruit.
And don’t forget to pin it 👉 Pinterest
Storage Instructions
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps well in the fridge for 5 days.
- Freezer: Freeze slices wrapped in plastic and foil for up to 2 months.
General Information
- Perfect for brunch, picnics, or tea time
- Great for kids and lemon lovers
- Vegetarian-friendly
- Contains gluten and dairy
FAQ
Can I make it gluten-free?
Yes! Just use a 1:1 gluten-free flour blend.
Can I use lime instead of lemon?
Absolutely—it’ll give a slightly different citrus kick.
Can I add poppy seeds?
Totally! Add 1 tablespoon for a nice texture and a classic lemon combo.
Why is my Condensed Milk and Lemon Cake sinking in the middle?
It might be underbaked or overmixed. Make sure to test doneness and mix gently.
Conclusion
This moist condensed milk and lemon cake is proof that simplicity shines. Bright, buttery, and perfectly sweet, it’s a recipe that belongs in every baker’s rotation. Let me know how yours turns out! Snap a pic and tag @poulefrecipe on Pinterest. 💛
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Print
Irresistibly Moist Condensed Milk and Lemon Cake – 8 Simple Ingredients!
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This moist condensed milk and lemon cake is a light, buttery treat with bright citrus flavor—perfect for breakfast or afternoon tea.
Ingredients
200 g sweetened condensed milk
150 g all-purpose flour
3 large eggs
100 g unsalted butter
2 tsp baking powder
1 lemon, zest and juice
1 pinch salt
Instructions
-
Preheat oven to 350°F (175°C). Grease or line a cake pan.
-
Melt butter and let cool.
-
In a bowl, whisk eggs and condensed milk until smooth.
-
Add lemon zest, juice, and butter.
-
Sift in flour, baking powder, and salt. Fold gently.
-
Pour into pan, tap to release air bubbles.
-
Bake 35–40 minutes or until a toothpick comes out clean.
-
Cool before slicing and serving.
Notes
Substitute lemon with orange or lime.
Add poppy seeds or coconut for variety.
Store covered at room temperature or freeze for up to 2 months
- Prep Time: 10
- Cook Time: 35
- Category: Cakes
- Method: Baking
- Cuisine: European
