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.

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 is what 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.

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 actually uses minimal and basic 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.

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 has a chance to curdle before using.

Then 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.

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.

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.

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  the 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 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.

A perfect sponge cake for any occasion or celebration

Enjoy ♥

5 from 6 votes

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Condensed Milk Lemon Cake

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

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.

Course: cake / dessert

Ingredients

FOR THE CAKE

• 1/2 cup /115g Butter
• 1 can / 395g Condensed milk
• 1 teaspoon lemon extract or zest of one lemon
• 2 cups / 240g cake or all purpose flour
• 2 level teaspoons baking powder
• 1 level teaspoon baking soda / bicarbonate of soda
• ¾ cup / 200ml milk
• 1 teaspoon vinegar

FOR THE FROSTING / ICING

• 1 cup /230 grams butter softened to room temperature
• 3 cups /360 grams icing / powdered sugar
• 2 tablespoons heavy cream / whipping cream
• 1 teaspoon lemon extract or zest of one lemon

Instructions

FOR THE CAKE

1. Mix the vinegar with the milk and leave to stand for 5 minutes while you work on the cake batter.
2. Sift in the flour,baking powder and baking soda into a bowl.
3. 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.
4. Add in the condensed milk and beat for two more minutes.
5. Now add half of the flour to the condensed milk mixture and beat until incorporated.
6. Add 1/2 of the milk and vinegar mixture and beat.
7. 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.
8. Bake for 25 to 30 minutes at 350°F/180°C until a skewer inserted into the middle of the cake comes out clean
9. Remove the tins from oven and allow to cool on wire rack for 5 minutes.
10. Turn the cake out onto a the wire rack and allow to cool completely before frosting.

FOR THE FROSTING / ICING

1. Using an electric mixer, beat the butter on medium speed until smooth.
2. Add in the powdered sugar and mix for 2 minutes or until the mixture starts to come together.
3. 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.
4. Frost the cake only once it has cooled completely.