Brazilian Lime Cake with Condensed Milk Glaze
A wonderfully moist lime cake with a vibrant green hue, topped with a silky-smooth condensed milk and lime glaze that seeps into every bite. Inspired by Brazilian home baking, this dessert is effortless to prepare yet impressive enough for any gathering. Fresh, citrusy, and utterly addictive.
🛒 Ingredients
10 servings
- 4 large eggs
- 125 ml (½ cup) vegetable oil
- 400 g (2 cups) granulated sugar
- 250 ml (1 cup) whole milk
- 1 packet (85 g) lime-flavored gelatin
- 250 g (2 cups) all-purpose flour
- 1 tablespoon baking powder
- 1 can (395 g) sweetened condensed milk
- Juice of 3 limes
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Directions
- 1
Preheat the oven to 180 °C (350 °F). Grease and flour a rectangular baking pan.
- 2
In a blender, combine the whole eggs, oil and sugar and blend for 2 minutes until smooth and creamy.
- 3
Add the lime gelatin and blend for 1 more minute until completely dissolved.
- 4
Pour the mixture into a large bowl. Gently fold in the flour and baking powder, alternating with the milk, until you have a smooth, lump-free batter.
- 5
Pour the batter into the prepared pan and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
- 6
As soon as the cake comes out of the oven, while still hot, poke the entire surface generously with a fork so the glaze can fully soak in.
- 7
Make the glaze: blend or whisk together the sweetened condensed milk and juice of 3 limes until smooth and glossy.
- 8
Allow the cake to cool completely, then pour the glaze over the top. Refrigerate for 30 minutes before slicing and serving chilled.
💡 Chef's Tip
For an extra citrus punch, stir the zest of one lime into the batter before baking. The cake keeps well in the refrigerator for up to 3 days — the glaze actually helps it stay moist and tender.
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