Zesty Bliss: Irresistible Lemon Condensed Milk Drizzle Cake

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For the Cake:

  • 200g (1 cup) unsalted butter, softened

  • 200g (1 cup) caster sugar

  • 3 large eggs

  • 1 tsp vanilla extract

  • Zest of 2 lemons

  • 200g (1⅔ cups) self-raising flour

  • 120ml (½ cup) sweetened condensed milk

  • 2 tbsp lemon juice

For the Lemon Drizzle:

  • 60ml (¼ cup) lemon juice

  • 100g (½ cup) icing sugar

Optional Glaze (for extra sweetness):

  • 2 tbsp condensed milk

  • 2 tbsp lemon juice

  • ½ cup icing sugar

Preparation:

  1. Preheat and Prep: Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line a loaf tin or round cake pan.

  2. Cream Butter and Sugar: In a mixing bowl, cream together the butter and caster sugar until pale and fluffy.

  3. Add Eggs and Flavors: Beat in the eggs one at a time, then mix in the vanilla and lemon zest.

  4. Fold in Flour: Gently fold in the self-raising flour, alternating with the condensed milk and lemon juice, until just combined.

  5. Bake: Pour the batter into the prepared tin. Bake for 40–50 minutes or until a skewer inserted in the center comes out clean.

  6. Drizzle Time: While the cake is still warm, poke holes in the top and pour over the lemon drizzle mixture (juice and icing sugar combined). Let it soak in.

  7. Cool and (Optional) Glaze: Once fully cooled, drizzle with the optional glaze for a glossy, tangy finish.

Serving and Storage Tips:

  • Serving: Serve in thick slices with a cup of tea or top with whipped cream or fresh berries for a dessert twist.

  • Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

  • Freezing: Wrap individual slices and freeze for up to 2 months. Thaw at room temperature before serving.

Variants:

  • Lemon Coconut Cake: Add 50g desiccated coconut to the batter and top with toasted coconut flakes.

  • Lemon-Blueberry Swirl: Fold in a handful of fresh blueberries before baking.

  • Orange Twist: Replace lemon with orange zest and juice for a sweeter citrus flavor.

  • Mini Loaves: Use the batter to make individual mini cakes—perfect for gifts or portion control.

  • Vegan Version: Use plant-based condensed milk and substitute eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).

FAQ:

Q: Can I use evaporated milk instead of condensed milk?
A: No, condensed milk is sweet and thick—evaporated milk won’t give the same sweetness or texture.

Q: Why poke holes in the cake before adding the drizzle?
A: It allows the lemon syrup to soak deep into the sponge, making every bite moist and flavorful.

Q: Can I make this gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend with added baking powder if needed.

Q: What type of lemon is best?
A: Fresh, unwaxed lemons are ideal for both zest and juice. Meyer lemons give a slightly sweeter twist.

Q: How do I avoid a dry cake?
A: Don’t overbake—check your cake around 40 minutes. The condensed milk also helps lock in moisture.

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