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 ♥

YouTube Facebook Pinterest

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 13 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 8 - 10 slices

Course cake / dessert

Cuisine American

Ingredients

 

US CustomaryMetric

 

1x2x3x

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: 35gVitamin A: 1233IUVitamin C: 1mgCalcium: 177mgIron: 1mg

Tried this recipe? Let me know how it was in the comments below