Lemon drizzle condensed milk cake
This Lemon Drizzle Condensed Milk Cake boasts a moist texture and zesty lemon flavor, enhanced by a sweet glaze. It's a simple yet delightful treat that's perfect for any occasion.
Cook time 60 min
Prep time 20 min
Ingredients:
1 tbsp butter1/3 cup sugar
2 tbsp lemon zest
1 tsp vanilla extract
2 eggs
1/2 cup condensed milk
1 cup all-purpose white wheat flour
1/2 cup self-raising flour
2 tbsp lemon juice
1/2 cup powdered sugar
1/3 cup dried coconut meat
If you're looking for a deliciously moist and tangy cake, this Lemon Drizzle Condensed Milk Cake is a perfect choice. Combining the rich sweetness of condensed milk with the zesty flavor of lemon, this cake offers a delightful balance of flavors and textures. Whether you're baking for a special occasion or just want to indulge in a sweet treat, this recipe is sure to impress.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, beat 1 tbsp softened butter and 1/3 cup sugar together until light and fluffy.
- Add 2 tbsp lemon zest and 1 tsp vanilla extract, mixing well to combine.
- Add the 2 eggs, one at a time, beating well after each addition.
- Stir in 1/2 cup condensed milk until thoroughly incorporated.
- In a separate bowl, whisk together 1 cup all-purpose flour and 1/2 cup self-raising flour until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Avoid over-mixing to ensure a tender cake.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Place the pan in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the cake is cooling, combine 2 tbsp lemon juice and 1/2 cup powdered sugar in a small bowl, mixing until smooth.
- Add 1/3 cup dried coconut meat and stir to combine.
- Once the cake is completely cool, drizzle the lemon glaze evenly over the top, allowing it to soak into the cake and drip down the sides.
9. Serve:
- Once the glaze has set, slice the cake and serve. Enjoy your zesty Lemon Drizzle Condensed Milk Cake!
Your Lemon Drizzle Condensed Milk Cake is now ready to be enjoyed! The balance of tangy lemon and sweet condensed milk creates a delightful experience for your taste buds. Perfect with a cup of tea or coffee, this cake is sure to become a household favorite. Enjoy your homemade treat with friends and family for an unforgettable dessert experience.
Lemon drizzle condensed milk cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for 35-40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend if desired. However, the texture may vary slightly. Make sure to use a blend that contains xanthan gum for best results.
You can replace dried coconut meat with chopped nuts such as almonds or walnuts for added texture, or omit it altogether if preferred. Adjust the quantity based on your desired flavor.
The cake is done when a toothpick inserted into the center comes out clean and the edges start to pull away from the sides of the pan. The top should also appear golden brown.
Tips:
- Ensure all ingredients are at room temperature before starting to mix; this helps in achieving a smoother batter.
- Zest the lemons before juicing them to make the process easier.
- Beat the butter and sugar until they are light and fluffy to help create a well-risen cake.
- Sift the flours together to ensure even distribution and to avoid lumps in the batter.
- Slowly fold in the flour mixture to avoid over-mixing, which can result in a denser cake.
- Allow the cake to cool slightly before drizzling with the lemon juice and powdered sugar mixture to let it soak into the cake properly.
Nutrition per serving
10 ServingsCalories 200kcal
Protein 4.63g
Carbohydrates 36g
Fiber 0.80g
Sugar 22g
Fat 4.15g
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