Sicilian Lemon Cake with Condensed Milk Glaze
A wonderfully moist and fragrant cake made by blending the whole Sicilian lemon — zest and all — directly into the batter for an intense, natural citrus flavor. Finished with a silky condensed milk glaze, it's a simple yet impressive dessert the whole family will adore.
🛒 Ingredients
12 servings
- 1 whole Sicilian lemon (washed, seeds removed)
- 1¾ cups (350 g) granulated sugar
- ½ cup (120 ml) neutral vegetable oil
- 1 cup (240 ml) whole milk
- 2 large eggs
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- ½ cup (120 ml) fresh lemon juice
- 1 can (14 oz / 395 g) sweetened condensed milk
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
Cut the lemon into chunks, removing seeds but keeping the peel. Blend with the sugar, oil, milk, and eggs until completely smooth. Strain through a fine-mesh sieve and set aside.
- 3
In a large bowl, whisk together the flour and baking powder. Gradually pour in the strained lemon mixture, stirring until you have a smooth, lump-free batter.
- 4
Pour the batter into the prepared pan and bake for 35–40 minutes, until golden and a toothpick inserted in the center comes out clean. Cool completely on a wire rack before glazing.
- 5
To make the glaze, blend the condensed milk with the fresh lemon juice for 1–2 minutes until thick and creamy.
- 6
Pour the glaze evenly over the cooled cake and garnish with lemon zest if desired. Refrigerate 30 minutes for a firmer set, or serve immediately.
💡 Chef's Tip
Use an unwaxed or organic lemon since the entire peel goes into the batter. The glaze thickens as it rests — for a looser consistency, add an extra tablespoon of lemon juice. The cake keeps well for up to 3 days, covered, at room temperature.
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