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Condensed Milk Lemon Cake
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5 from 16 votes

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.
Course cake / dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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: 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
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