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29th October 2018

Condensed Milk Lemon Cake - Egg free, easy to carve, perfect for stacking

A delicious condensed milk lemon cake which is egg free, and easy to carve or shape and sturdy, making it perfect for stacking or covering with fondant.

Condensed Milk Lemon Cake

Condensed Milk Lemon Cake

This sweetened condensed milk cake is moist, dense and lightly sweet and makes a wonderful celebration cake. It also makes a great option if it is being prepared for someone who does not have eggs in their diet.

The dense texture of this cake makes it easy to carve or shape. I would say that it actually more like a pound cake, which also makes it sturdy enough for stacking.

Condensed Milk Lemon Cake

You don't have to be restricted to just using the lemon as a flavouring in this cake. Try adding and experimenting with other flavors like orange, almond or vanilla to create amazing taste.

And for the best part of this recipe. It uses minimal ingredients to create a delicious cake.

The cake is made with simple ingredients and topped with a creamy buttercream. Let me show you just how easy it is to make this cake.

Condensed Milk Lemon Cake

Making the condensed milk lemon cake

  • I usually start by adding the vinegar to the milk and leaving it to stand for 5 minutes. This way it curdles before using.
  • Then sift in the flour,baking powder and baking soda into a bowl.
  • In a separate bowl, using a beater, mix the butter and lemon extract OR zest of one medium lemon until the butter is light and creamy. It should take about two minutes to get the butter to this stage.
  • Pour in the condensed milk and beat for two more minutes.
  • Now add half of the flour to the condensed milk mixture and beat until incorporated.

Condensed Milk Lemon Cake

  • Add half of the milk and vinegar mixture and beat.
  • Repeat once more until the rest of the flour and milk mixture is added to the condensed milk mixture.
  • Beat until all the ingredients are just incorporated and then divide the batter into 2 greased and lined 8 inch/ 20cm cake tins.

Condensed Milk Lemon Cake

  • Bake for 25 to 30 minutes until a skewer inserted into the middle of the cake comes out clean.
  • Remove the tins from oven and allow to cool on wire rack for 5 minutes.
  • Turn the cake out onto a wire rack and allow to cool completely before frosting.

To make the buttercream

  • Using an electric mixer, beat the butter on medium speed until smooth.
  • Add in the powdered sugar and mix for 2 minutes or until the mixture is combined.
  • Add in the cream lemon extract or zest of one lemon and continue mixing on medium speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.
  • Frost the cake only once it has cooled completely.

Condensed Milk Lemon Cake

A perfect sponge cake for any occasion or celebration

Enjoy ♥

Condensed Milk Lemon Cake

Condensed Milk Lemon Cake

A delicious condensed milk lemon cake which is egg free, easy to carve or shape and sturdy, making it perfect for stacking or covering with fondant.
5 from 16 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Servings 8 - 10 slices

Ingredients
 
 

FOR THE CAKE

  • ½ cup Butter
  • 14 oz Sweetened Condensed milk see note 1
  • 1 teaspoon lemon extract or zest of one lemon
  • 2 cups cake or all purpose flour
  • 2 level teaspoons baking powder
  • 1 level teaspoon baking soda / bicarbonate of soda
  • ¾ cup milk
  • 1 teaspoon vinegar

FOR THE FROSTING / ICING

  • 1 cup butter softened to room temperature
  • 3 cups powdered sugar
  • 2 tablespoons heavy cream / whipping cream
  • 1 teaspoon lemon extract or zest of one lemon

Instructions
 

FOR THE CAKE

  • Mix the vinegar with the milk and leave to stand for 5 minutes while you work on the cake batter.
  • Sift in the flour,baking powder and baking soda into a bowl.
  • In a separate bowl, using a beater, mix together the butter and lemon extract or zest of one medium lemon, until the butter is light and creamy. It should take about two minutes to get the butter to this stage.
  • Add in the condensed milk and beat for two more minutes.
  • Now add half of the flour to the condensed milk mixture and beat until incorporated.
  • Add ½ of the milk and vinegar mixture and beat.
  • Repeat once more until the rest of the flour and milk mixture is added to the condensed milk mixture. Beat until all the ingredients are just incorporated and then divide the batter into 2 greased and lined 8 inch/ 20cm cake tins.
  • Bake for 25 to 30 minutes at 350°F/180°C until a skewer inserted into the middle of the cake comes out clean
  • Remove the tins from oven and allow to cool on wire rack for 5 minutes.
  • Turn the cake out onto a the wire rack and allow to cool completely before frosting.

FOR THE FROSTING / ICING

  • Using an electric mixer, beat the butter on medium speed until smooth.
  • Add in the powdered sugar and mix for 2 minutes or until the mixture starts to come together.
  • Add in the cream lemon extract or zest of one lemon and continue mixing on medium speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.
  • Frost the cake only once it has cooled completely.

Notes

  1. Ensure you use sweetened condensed milk (the sweet thick milk in cans) NOT evaporated milk.

Nutrition

Serving: 1sliceCalories: 654kcalCarbohydrates: 73gProtein: 5gFat: 40gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 111mgSodium: 378mgPotassium: 225mgSugar: 35gCalcium: 177mgIron: 1mg
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below

Condensed Milk Lemon Cake

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    Chocolate Cake Tiramisu (without eggs and butter)
  • Easy Christmas Fruit Cake (no eggs-no butter)

Reader Interactions

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    Recipe Rating




  1. Kelsie | the itsy-bitsy kitchen says

    October 29, 2018 at 3:33 pm

    5 stars
    Condensed milk is magical stuff! And this cake looks magical too--anything with lemon is my favorite :). Have a great week, Ashika!

    Reply
  2. Leanne | Crumb Top Baking says

    October 29, 2018 at 4:46 pm

    5 stars
    I love that you kept the ingredients simple! I usually have all of those ingredients on hand. Looks delicious Ashika! Can't go wrong with a lemon dessert!

    Reply
  3. Laura says

    October 30, 2018 at 2:13 am

    5 stars
    I’ve never made a cake with condensed milk! It looks so so scrumptious, Ashika! I love anything lemon and the texture of this one looks superb! Thanks for the recipe! Pinning!

    Reply
  4. Maria | kitchenathoskins says

    October 30, 2018 at 2:35 am

    5 stars
    Condensed milk cakes are huge in India because of the eggless option:) the condensed milk gets a caramel note while baking and the flavor is to die for:) Aaaand, to top it all you have decorated it so beautifully...PRETTY!!!

    Reply
  5. 2pots2cook says

    October 30, 2018 at 8:16 pm

    5 stars
    Ashika, if I may say so, you are improving full speed ahead !

    Reply
  6. Kelly @ Kelly Lynns Sweets and Treats says

    October 30, 2018 at 8:44 pm

    I have never heard of a cake made with sweetened condensed milk! I loved reading this recipe and will have to try it! Pinned!!!

    Reply
  7. Ron says

    November 05, 2018 at 12:04 pm

    5 stars
    Such a lovely looking cake and made with condensed milk as well. Is the condensed milk sweetened? Thanks for sharing such an interesting idea for baking cakes.

    Reply
  8. Emma - Bake Then Eat says

    November 17, 2018 at 1:49 pm

    I love lemon as a flavour so I know I would love this cake. It looks perfect as a tea time treat.

    Reply
  9. Emma @ Bake Then Eat says

    November 17, 2018 at 1:54 pm

    I love lemon as a flavour so I know I would love this cake. A perfect afternoon treat.

    Reply
  10. R says

    April 17, 2019 at 11:10 pm

    I am Diabetic patient. Can i replace condensed milk with evoporated milk with less sugar? If yes how much? Desperate for your answer.

    Thanks

    Reply
    • The Gardening Foodie says

      April 18, 2019 at 12:03 am

      Hi, I have not tried substituting evaporated milk with condensed milk in this recipe.. But I do know that the substitution will change the texture of the cake. It is also going to take a lot of sugar as well if you are going to add it to the evaporated milk.
      I am going to be posting an eggless sponge recipe next week, if you would like to wait and give it a try. It is really easy to make and so delicious. The cake contains less sugar and does not even need frosting, making it more suitable for you.
      I really hope that this helps answer your question. 🙂

      Reply
  11. Prity says

    April 26, 2020 at 3:56 am

    5 stars
    This recipe is great. The cake turned out delicious. I am glad i made it. The cake is not overly sweet. The lemon zest and juice makes it even better.

    Reply
  12. Janet says

    April 30, 2020 at 7:11 pm

    What vinegar should be used please?

    Reply
    • The Gardening Foodie says

      May 01, 2020 at 12:02 am

      Hi Janet 🙂 you can use white or grape vinegar. If you do not have any vinegar for this recipe, then just go ahead and use a teaspoon of lemon juice.

      Reply
  13. Sonia says

    October 01, 2020 at 5:43 am

    5 stars
    This lemon cake is sooo good I tried with lemon zest turn out very good flavour.

    Reply
  14. Lebogang Mosoane says

    November 16, 2020 at 4:50 pm

    Hello
    I would like to receive recipes through email,i love baking but don't have enough challenging recipes.... please help

    Reply
    • The Gardening Foodie says

      November 19, 2020 at 11:02 am

      Hi Lebogang, you can subscribe to receive the latest recipes on my blog. There is a subscribe button on the top black bar of each page.
      I hope that this helps answer your question 🙂

      Reply
  15. Emilia says

    December 10, 2020 at 7:33 am

    Hi Ashika! Instead of the buttercream frosting, can I use whipped cream with lemon zest? I’ve tried your recipe before and found it so lemony wonderful! Thank you.

    Reply
    • The Gardening Foodie says

      December 10, 2020 at 10:44 am

      Hi Emilia, thank you for giving my recipe a try. I am so happy that you enjoyed it too 🙂
      To answer your question: A whipped cream frosting with lemon zest will be a delicious topping for this cake. I have a great recipe for 3 ingredient whipped cream frosting (stabilized, no gelatin) which you can try if you like 🙂

      Reply
  16. Virginia Clarke says

    March 21, 2021 at 9:13 pm

    Hi Ashika
    My oven is quite small. Would it be possible to make this cake in a cake tin and then split it in half when cooked. I hate messing about with your recipe but I am dying to try this cake ,it looks delicious.

    Reply
    • The Gardening Foodie says

      March 21, 2021 at 9:58 pm

      Hi Virginia. Sure, this cake can definitely be baked in one tin and then split in half after baked.
      A few tips when baking this cake in one tin: 1. The baking time might be about 5 to 8 minutes longer than specified in the recipe. A skewer inserted into the center of the cake should come out clean when baked.
      2. Allow the cake to cool before cutting it in half. This will ensure a clean, neat cut.
      I hope this helps answer your question.
      Happy baking 🙂

      Reply
  17. Lillian Blasco says

    June 04, 2021 at 5:14 pm

    5 stars
    Does this cake have to be refrigerated after making

    Reply
    • The Gardening Foodie says

      June 05, 2021 at 9:54 pm

      Hi Lillian, It is not really necessary to refrigerate the cake after baking and frosting unless you are in a very hot and humid environment. It can stay out for 1 day at cool room temperature, thereafter it should be refrigerated.

      Reply

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Welcome to my blog on simple gardening ideas and easy-to-follow recipes. Great recipes made with everyday ingredients to create impressive treats. Let me show you just how easy it really is. Enjoy ♥
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