This delicious lemon cake is full of tangy lemon taste and has a sweet condensed milk topping. Ideal for any event, this cake is simple to prepare and guaranteed to make a good impression.
Time to prepare:
Time needed: 1 hour
Time needed: 15 minutes
List of components: To make the cake:
120 grams (4.2 ounces) of softened butter, which is equivalent to 1/2 cup.
200 grams of sugar, which is equivalent to 1 cup.
A little bit of salt
1 teaspoon of grated lemon peel
3 huevos
250 grams of flour, which is equivalent to 1.5 cups.
1 teaspoon of baking powder
100 milliliters of milk, which is equal to half a cup.
3 tablespoons of lemon juice
For the Sauce:
3 to 4 tablespoons of sweetened condensed milk
2 tablespoons of lemon juice
Instructions:
Heat the oven before using.
Heat your oven to 180°C (356°F) before using it.
Make the cake mixture.
In a big bowl, mix the soft butter and sugar until they are light and fluffy.
Put a little salt and grated lemon peel, and mix thoroughly.
Add the eggs one by one, making sure each egg is mixed in well before adding the next one.
In another bowl, mix the flour and baking powder together.
Slowly mix the flour with the butter, adding a little at a time, and also add the milk in between. Start and finish with the flour mixture.
Mix the lemon juice until well incorporated.
Make the Cake:
Grease and sprinkle flour on a loaf pan that measures 23×11 cm (9×5 inches).
Put the mixture into the pan and make the surface even.
Put in the oven that has been preheated for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
Let the cake cool in the pan for 10 minutes before moving it to a wire rack to cool down completely.
Make the glaze.
In a little bowl, mix the sweetened milk and lemon juice until it’s smooth.
After the cake cools down, pour the glaze on top so it can flow down the sides.
Wait on tables.
Cut the lemon cake and serve it with the sweet condensed milk topping.
Ways to serve:
This cake goes well with a cup of tea or coffee. It can be eaten as a dessert or a sweet snack at any time of the day.
Tips for Cooking:
Make sure the butter is soft enough to mix easily with the sugar.
Use lemon juice that has just been squeezed for the most delicious taste.
Allow the cake to cool completely before adding the glaze to avoid it melting.
Health Benefits:
This cake is a tasty dessert with a zesty lemon taste. Although it is a tasty treat, it can be included in a healthy diet when consumed in moderation.
Information about food and drinks:
Includes dairy products like butter, milk, condensed milk, and eggs.
It can be made without dairy by using plant-based butter and milk substitutes.
Nutritional information (per portion):
Calories: 300
Proteins: 4 grams
Carbohydrates: 42 grams
Fiber in food: 1 gram
Sugar: 25 grams
Fat content: 13 grams
Fat content: 8 grams
Cholesterol: 70 milligrams
Sodium: 150 milligrams
Tips for storing items:
Keep any extra cake in a sealed container at room temperature for a maximum of 3 days. To keep the cake fresh for a longer time, store it in the fridge for a week or freeze it for up to 3 months.
Why You Will Enjoy This Recipe:
When you mix a soft lemon cake with a tangy-sweet condensed milk topping, you get a delicious blend of flavors. This simple recipe will help you make a tasty cake that looks and tastes as good as one from a bakery.
Final thought: We hope you like baking and trying this lemon cake with sweet condensed milk topping. It’s a lovely surprise that will make you happy. Remember to give us a thumbs up, follow our channel, and tell us about your baking adventures. Enjoy baking and have a good meal!
Questions people ask often:
Can I use another kind of flour?
Yes, you can use whole wheat flour or a gluten-free mix, but the texture might be a little different.
Can I use a different citrus juice instead of lemon juice?
Yes, you can use lime or orange juice to add a different fruity taste.
Can I substitute margarine for butter?
Yes, margarine can replace butter.
How can I store the cake to keep it from going bad?
Keep the cake in a sealed container at room temperature for 3 days, or in the fridge for a week.
Can I bake this cake without using eggs?
Yes, you can replace eggs with ingredients like applesauce, yogurt, or store-bought egg substitutes.
Can I put the cake in the freezer?
Yes, you can put the cake in the freezer for up to 3 months. Defrost in the fridge before serving.
How can I stop the cake from sticking to the baking pan?
Cover the pan with a layer of grease and flour, or place parchment paper at the bottom of the pan.
Can I include different tastes in the glaze?
Sure, you can include vanilla extract or grated peel from different citrus fruits to enhance the taste.
How can I tell when the cake is ready?
Put a toothpick in the middle of the cake; it should come out clean or with a few crumbs.
Can I use skim or fat-free milk in this recipe?
Yes, you can use skim or fat-free milk, but it might change how the cake feels and tastes a bit.