Moist Lemon Yogurt Cake with Condensed Milk Glaze
A light and fluffy lemon yogurt cake crowned with a silky condensed milk glaze that strikes the perfect balance of sweet and tangy. Made with simple pantry staples and ready in under an hour, it's the kind of effortless bake that disappears before it even cools.
🛒 Ingredients
10 servings
- 4 eggs
- ¾ cup (200 g) plain yogurt
- 1½ cups (300 g) sugar
- 2 tablespoons lemon zest
- Juice of 1 lemon
- ½ cup (120 ml) canola oil
- 2 cups (240 g) all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 can (14 oz / 395 g) sweetened condensed milk
- Juice of 2 lemons for the glaze
- Extra lemon zest for topping
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch round cake pan or a loaf pan.
- 2
In a blender or with an electric mixer, combine the eggs, yogurt, sugar and oil until smooth and well incorporated.
- 3
Stir in the lemon zest and juice, then gently fold in the sifted flour until no dry streaks remain.
- 4
Add the baking powder last and fold in briefly — avoid overmixing to keep the crumb tender and airy.
- 5
Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- 6
While the cake cools slightly, whisk together the condensed milk and juice of 2 lemons until you get a smooth, pourable glaze.
- 7
Pour the glaze over the still-warm cake, scatter extra lemon zest on top, and allow to set before slicing.
💡 Chef's Tip
Swap half the oil for cooled melted butter for extra richness. The glaze thickens as it sets and the citrus flavour deepens overnight — making this an ideal make-ahead dessert. Keeps 3 days covered at room temperature.
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