This Sweetened Condensed Milk Lemon Cake is soft, moist, rich, and full of fresh lemon flavor. The combination of creamy sweetened condensed milk, fresh lemon juice, and lemon zest creates a delicious homemade cake with a tender texture and a refreshing citrus taste. It is perfect for breakfast, afternoon tea, or as a simple dessert.
Preparation Time
15 minutes
Baking Time
40–50 minutes
Total Time
About 1 hour
Servings
8–10 slices
Ingredients
- 3 large eggs
- A pinch of salt
- 200 g sugar (about 1 cup)
- 60 ml vegetable oil
- 150 ml fresh lemon juice
- Zest of 1 lemon
- 1 can sweetened condensed milk (about 395 g)
- 220 g all-purpose flour
- 10 g baking powder (about 2 teaspoons)
Optional Lemon Glaze
- 100 g powdered sugar
- 2–3 tablespoons fresh lemon juice
Step-by-Step Instructions
Step 1: Prepare the Oven and Loaf Pan
Preheat your oven to 170°C (340°F).
Grease a loaf pan with butter or oil and line it with parchment paper. This will help you remove the cake easily after baking.
Step 2: Beat the Eggs and Sugar
Crack the eggs into a large mixing bowl. Add a pinch of salt and the sugar.
Using an electric mixer, beat the mixture for about 3–5 minutes, or until it becomes lighter in color and slightly fluffy.
Step 3: Add the Sweetened Condensed Milk
Add the sweetened condensed milk to the egg mixture.
Pour in the vegetable oil and mix until everything is smooth and well combined.
Step 4: Add the Lemon Juice and Zest
Add the fresh lemon juice and finely grated lemon zest.
Mix well until the lemon flavor is evenly incorporated into the batter.
Step 5: Add the Dry Ingredients
In a separate bowl, combine the all-purpose flour and baking powder.
Sift the dry ingredients into the wet mixture. Using a spatula or wooden spoon, gently fold everything together until no dry flour remains.
Be careful not to overmix the batter, as overmixing can make the cake dense.
Step 6: Pour the Batter into the Pan
Pour the prepared batter into the lined loaf pan.
Gently tap the pan on the kitchen counter a few times to remove any large air bubbles.
Step 7: Bake the Cake
Place the loaf pan in the preheated oven and bake for approximately 40–50 minutes.
The exact baking time may vary depending on your oven.
After about 40 minutes, check the cake by inserting a toothpick or skewer into the center. If it comes out clean or with only a few moist crumbs, the cake is ready.
Step 8: Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for about 10–15 minutes.
Then carefully remove the cake from the pan and transfer it to a wire rack.
Allow it to cool completely before slicing or adding the optional lemon glaze.
Optional Lemon Glaze
For an extra burst of lemon flavor, prepare a simple lemon glaze.
Add the powdered sugar to a small bowl. Gradually mix in the fresh lemon juice until you have a smooth and pourable consistency.
Drizzle the glaze over the completely cooled cake.
Allow the glaze to set for a few minutes before slicing and serving.
Tips for the Perfect Lemon Cake
- Use fresh lemon juice for the best flavor.
- Only grate the yellow outer layer of the lemon. Avoid the white part, as it can taste bitter.
- Do not overmix the batter after adding the flour.
- Check the cake after 40 minutes because oven temperatures can vary.
- Allow the cake to cool before slicing for cleaner slices.
- Make sure your baking powder is fresh for the best rise.
- You can serve the cake plain, with powdered sugar, or with a lemon glaze.
How to Store Sweetened Condensed Milk Lemon Cake
Store the cake in an airtight container at room temperature for up to 2 days.
For longer storage, keep it in the refrigerator for up to 5 days.
You can also freeze individual slices. Wrap each slice tightly in plastic wrap or place it in a freezer-safe container. The cake can be frozen for up to 2 months.
Allow frozen slices to thaw at room temperature before serving.
Frequently Asked Questions
Can I use bottled lemon juice?
Yes, you can use bottled lemon juice, but fresh lemon juice is recommended for the best flavor and aroma.
Can I use orange instead of lemon?
Yes. You can replace the lemon juice and lemon zest with fresh orange juice and orange zest to make a delicious orange version of this cake.
Why did my cake crack on top?
A crack on top is normal for many loaf cakes. It can happen as the cake rises and expands during baking. A slightly high oven temperature can also cause a deeper crack.
Why is my lemon cake dense?
A dense cake can be caused by overmixing the batter, adding too much flour, or using old baking powder. Measure the ingredients carefully and mix the flour gently.
Can I reduce the amount of sugar?
Yes, you can reduce the regular sugar slightly because sweetened condensed milk already contains sugar. However, reducing too much sugar may affect the texture and moisture of the cake.
Can I make this cake without an electric mixer?
Yes. You can use a hand whisk, but it will take more time and effort to beat the eggs and sugar until light and fluffy.
How do I know when the cake is fully baked?
Insert a toothpick or skewer into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is fully baked.
Can I freeze this lemon cake?
Yes. Allow the cake to cool completely, wrap it tightly, and freeze it for up to 2 months. For best results, freeze the cake without the lemon glaze.
Can I add more lemon flavor?
Yes. You can add extra lemon zest for a stronger citrus flavor. You can also brush the cooled cake with a light lemon syrup or add the optional lemon glaze.
Final Thoughts
This Sweetened Condensed Milk Lemon Cake is an easy and delicious homemade dessert with a soft, moist texture and a refreshing lemon flavor. The sweetened condensed milk makes the cake rich and tender, while the fresh lemon juice and zest add a bright citrus taste.
It is a simple recipe that is perfect for family gatherings, afternoon tea, special occasions, or whenever you are craving a slice of homemade lemon cake.
