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