Lemon Cake with Condensed Milk Glaze
A soft and fluffy lemon cake crowned with a creamy condensed milk glaze — a bright, citrusy treat perfect for any occasion. Every bite delivers a burst of fresh lemon wrapped in a light, airy crumb.
🛒 Ingredients
8 servings
- 2 eggs (whites and yolks separated)
- 1 cup whole milk
- 3 tablespoons melted butter
- 1½ cups granulated sugar
- Juice of 2 lemons
- Zest of 2 lemons
- 3½ cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons butter (for glaze)
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon heavy cream
- Juice of ½ lemon (for glaze)
- Lemon zest to taste (for garnish)
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Directions
- 1
Preheat oven to 350°F (180°C). Separate egg whites from yolks and set whites aside.
- 2
In a blender, combine egg yolks, milk, melted butter, and sugar. Blend until smooth.
- 3
Pour into a large bowl and stir in the juice and zest of both lemons.
- 4
Gradually fold in the flour, mixing well after each addition to keep the batter lump-free.
- 5
Beat egg whites to stiff peaks and gently fold them into the batter using a spatula with slow, circular motions.
- 6
Add baking powder and stir gently until just combined.
- 7
Pour batter into a greased and floured cake pan. Bake 40 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Make the glaze: melt butter in a saucepan, add condensed milk and cream, and stir over low heat until smooth.
- 9
Remove from heat and stir in lemon juice. Mix well.
- 10
Unmold the cake while still warm and immediately pour the glaze over the top. Garnish with lemon zest.
💡 Chef's Tip
Room-temperature eggs make for a fluffier batter — take them out 30 minutes before you start. Pour the glaze while the cake is still warm so it soaks in and keeps every slice moist.
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