Condensed Milk cake - Easy Lemon cake with No Sugar - Cake in 5 minutes

This Condensed Milk Lemon Cake is rich, buttery, incredibly soft and topped with a bright, tangy lemon drizzle. 🍋 🍰

🍋 🍰The condensed milk gives the cake a wonderfully moist texture and a rich flavour, while fresh lemon zest and juice balance the sweetness perfectly.

Finished with a simple lemon glaze, this easy homemade cake is perfect for afternoon tea, dessert or whenever you're craving a soft, citrusy bake.

🍋 🍰

🍋 Condensed Milk Lemon Cake

Ingredients

For the Cake

Lemon zest – 1 teaspoon
Lemon juice – 30ml (2 tablespoons)
Condensed milk – 380g (1 small tin)
Eggs – 3
Vanilla extract – 1 teaspoon (optional)
Salted butter – 150g (⅔ cup), melted
Plain flour – 200g (1⅓ cups)
Baking powder – 1 teaspoon (5g)

Lemon Drizzle

Powdered sugar – 90g (¾ cup)
Lemon juice – 2–3 tablespoons
Lemon zest – 1 teaspoon

Equipment

Measuring cup size: 240ml
Baking pan: 20 × 20 cm (8 × 8 inch)

Bake in a preheated oven at 170°C (350°F) for 40–45 minutes.


Method

Prepare the Cake Batter

In a large mixing bowl, whisk together the eggs, vanilla extract (if using) and lemon zest for about 3–4 minutes, or until the mixture becomes pale, light and fluffy.

Slowly pour in the condensed milk while whisking on low speed. Continue whisking for about 1 minute, just until well combined.

Gradually add the slightly cooled melted butter, mixing gently with a hand whisk until no streaks of butter remain.

I usually use salted butter for this recipe. If you're using unsalted butter, simply add a small pinch of salt to the batter.

Sift the plain flour and baking powder directly into the bowl.

Add the lemon juice, then gently fold everything together until the batter is smooth and fully combined. Avoid overmixing.

Pour the batter into a lined 20 × 20 cm (8 × 8 inch) baking pan and spread it evenly.

Bake

Bake in a preheated oven at 170°C (350°F) for 40–45 minutes, or until a skewer inserted into the centre comes out clean.

If the top of the cake begins to brown too quickly, loosely cover it with aluminium foil and continue baking until fully cooked.

Make the Lemon Drizzle

In a small bowl, combine the powdered sugar and lemon juice until you have a thick, smooth drizzle.
Pour the drizzle evenly over the warm cake, then finish with a sprinkle of fresh lemon zest for extra flavour and colour.
Allow the drizzle to set slightly before slicing.

Enjoy! 🍋🍰

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