Condensed Milk and Lemon Cake
Condensed Milk and Lemon Cake is a delightful treat that combines the rich creaminess of sweetened condensed milk with the refreshing zing of lemon. This cake is perfect for any occasion, whether you’re celebrating a birthday or simply enjoying a cozy afternoon at home. With its simple ingredients and easy preparation, you can whip up this delicious cake in no time!
Why Make This Recipe
This recipe shines because it is both easy to make and incredibly tasty. The use of sweetened condensed milk makes the cake moist and rich, while the lemon adds a bright, zesty flavor. It’s a great choice if you’re looking to impress your family and friends without spending hours in the kitchen. Plus, it’s a fantastic way to use up any extra lemons you might have sitting around!
How to Make Condensed Milk and Lemon Cake
Ingredients:
- 1/2 cup butter
- 3 eggs
- 1 can (14 oz) sweetened condensed milk
- 2 cups flour
- 1 tablespoon baking powder
- Zest of 1 lemon
- Juice of 1 lemon
Directions:
- Melt the butter gently in the microwave or on the stove. Set aside.
- In a large bowl, whisk the eggs with the sweetened condensed milk until the mixture is smooth.
- Add the melted butter, flour, and baking powder to the egg mixture.
- Incorporate the finely grated lemon zest and lemon juice.
- Mix everything until you have a homogeneous, smooth, and lump-free batter.
- Pour the batter into a greased and floured cake mold.
- Bake in a preheated oven at 160°C (320°F) for about 50 minutes.
- Check the doneness by inserting a knife blade in the center; it should come out clean.
- Let it cool slightly before removing it from the mold, then let it cool completely on a wire rack.
How to Serve Condensed Milk and Lemon Cake
This cake is wonderful on its own, but you can also serve it with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. Adding some fresh berries or a drizzle of lemon icing on top can also enhance its flavor and presentation.
How to Store Condensed Milk and Lemon Cake
To keep the cake fresh, store it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. You can also freeze it; just wrap it well in plastic wrap, then in foil. It can be frozen for up to three months.
Tips to Make Condensed Milk and Lemon Cake
- Make sure to use fresh lemons to get the best flavor.
- Allow the butter to cool slightly before mixing it with the eggs to prevent curdling.
- Ensure that you properly grease and flour your cake mold to prevent sticking.
- Feel free to adjust the amount of lemon zest and juice to suit your taste.
Variation
For a different twist, try adding poppy seeds for a lovely texture and an extra burst of flavor. You could also experiment by adding a bit of coconut for a tropical touch.
FAQs
1. Can I use regular milk instead of condensed milk?
No, condensed milk is much creamier and sweeter than regular milk. It helps to make the cake moist and flavorful.
2. What if I don’t have fresh lemons?
You can use bottled lemon juice, but fresh lemons will give you the best taste, especially for the zest.
3. Can I make this cake gluten-free?
Yes, you can substitute regular flour with a gluten-free flour blend. Make sure to check the mixture for any additional binding agents needed.
4. How can I tell when the cake is done?
Insert a knife or toothpick into the center of the cake. If it comes out clean, the cake is done.
Enjoy making and tasting your Condensed Milk and Lemon Cake! It’s sure to be a hit!
