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
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.
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.
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.
- 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 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.
A perfect sponge cake for any occasion or celebration
Enjoy ♥
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.
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
- Ensure you use sweetened condensed milk (the sweet thick milk in cans) NOT evaporated milk.
Nutrition
Serving: 1slice | Calories: 654kcal | Carbohydrates: 73g | Protein: 5g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 378mg | Potassium: 225mg | Sugar: 35g | Calcium: 177mg | Iron: 1mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!
Kelsie | the itsy-bitsy kitchen says
Condensed milk is magical stuff! And this cake looks magical too--anything with lemon is my favorite :). Have a great week, Ashika!
Leanne | Crumb Top Baking says
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!
Laura says
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!
Maria | kitchenathoskins says
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!!!
2pots2cook says
Ashika, if I may say so, you are improving full speed ahead !
Kelly @ Kelly Lynns Sweets and Treats says
I have never heard of a cake made with sweetened condensed milk! I loved reading this recipe and will have to try it! Pinned!!!
Ron says
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.
Emma - Bake Then Eat says
I love lemon as a flavour so I know I would love this cake. It looks perfect as a tea time treat.
Emma @ Bake Then Eat says
I love lemon as a flavour so I know I would love this cake. A perfect afternoon treat.
R says
I am Diabetic patient. Can i replace condensed milk with evoporated milk with less sugar? If yes how much? Desperate for your answer.
Thanks
The Gardening Foodie says
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. 🙂
Prity says
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.
Janet says
What vinegar should be used please?
The Gardening Foodie says
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.
Sonia says
This lemon cake is sooo good I tried with lemon zest turn out very good flavour.
Lebogang Mosoane says
Hello
I would like to receive recipes through email,i love baking but don't have enough challenging recipes.... please help
The Gardening Foodie says
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 🙂
Emilia says
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.
The Gardening Foodie says
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 🙂
Virginia Clarke says
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.
The Gardening Foodie says
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 🙂
Lillian Blasco says
Does this cake have to be refrigerated after making
The Gardening Foodie says
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.
Ashley says
This sounds yummy! Could you do this as a three layer cake instead? Thanks!
The Gardening Foodie says
Hi Ashley, Thank you, yes sure this cake can be stacked as a three layer cake.
Happy Baking 😊