This delightful Condensed Milk Lemon Cake is a soft, tender treat made with just 7 simple ingredients. It combines the sweetness of condensed milk with a bright hint of lemon for a buttery-sweet flavor that’s hard to resist. Perfect for casual tea times, potluck gatherings, or a cozy dessert, this cake is incredibly easy to make and bakes into a moist loaf you’ll want to share—and maybe hide a slice or two for yourself.
Cooking Time
-
Prep Time: 10 minutes
-
Bake Time: 45–50 minutes
-
Total Time: 1 hour
-
Yield: One loaf (23 × 11 cm), about 10–12 slices
Ingredients
Cake Batter
-
3 eggs
-
¼ tsp salt
-
1 can (380 g) sweetened condensed milk
-
⅔ cup (150 g) unsalted butter, softened
-
1⅔ cups (200 g) all-purpose flour
-
1 tbsp baking powder
-
1 tbsp fresh lemon juice
For Finishing
-
Powdered sugar for dusting
Step-by-Step Cooking Directions
1. Preheat & Prep Pan
Preheat your oven to 160°C (325°F). Grease and flour a 23×11 cm loaf pan or line with parchment paper.
2. Beat Eggs and Salt
In a mixing bowl, whisk together the eggs and salt until smooth.
3. Add Condensed Milk
Beat in the sweetened condensed milk until fully incorporated.
4. Incorporate Butter
Add the softened butter in portions, mixing until the batter is silky and smooth.
5. Add Dry Ingredients
Sift together the flour and baking powder. Gradually add this to the wet mixture, folding gently until just combined.
6. Add Lemon Juice
Stir in the lemon juice for a subtle citrus note that balances sweetness.
7. Bake
Pour batter into the prepared pan. Bake for 45–50 minutes, or until the top is golden and a toothpick comes out clean.
8. Cool & Dust
Allow cake to cool in the pan for 10 minutes, then transfer to a rack. Once cool, dust with powdered sugar before serving.
Nutritional Information (Per Slice, Approximate)
-
Calories: 260
-
Protein: 4g
-
Fat: 12g
-
Carbohydrates: 34g
-
Sugars: 24g
-
Fiber: 0.5g
-
Sodium: 120mg
Origins and Popularity
Cakes made with condensed milk are popular across Eastern Europe and Latin America due to their simplicity and rich flavor. They often derive from homemade “country” cakes—minimal ingredients but full of heart. The addition of lemon gives this version a fresh twist, turning a humble loaf into a crowd-pleasing dessert that’s taken off on video recipe channels and social media for its ease and taste.
Reasons Why You’ll Love This Recipe
-
Requires minimal ingredients and no complicated steps
-
Soft, moist texture with buttery sweetness
-
Light citrus lift from lemon juice prevents it from being too cloying
-
Easy to slice, serve, and share (if you want to!)
-
Great for beginner bakers and experienced cooks alike
Health Benefits
-
Eggs provide protein and B vitamins
-
Condensed milk gives calcium and energy in a small quantity
-
Lemon adds vitamin C
-
Butter and flour offer fats and carbohydrates needed for a balanced energy intake when enjoyed in moderation
Serving Suggestions
-
Pair with a cup of black tea or coffee
-
Serve with fresh berries or whipped cream
-
Add a side of sweet yogurt or lemon curd
-
Great at brunch alongside frittatas or fruit salad
-
Cut into small squares for an afternoon tea party platter
Common Mistakes to Avoid
-
Don’t overmix once flour is added—this keeps the cake tender
-
Butter must be at room temperature for easy blending
-
Use fresh lemon juice, not bottled, for real zest and freshness
-
Avoid high heat—bake at the recommended low temp to avoid browning or drying
-
Cool slightly before dusting sugar, or it will melt into the loaf
Pairing Recommendations
-
Drinks: Earl Grey, black coffee, or sparkling lemonade
-
Toppings: Dollop of ricotta or mascarpone with honey
-
Dessert pairing: Serve with berry compote or vanilla ice cream
-
Seasonal addition: Add a cinnamon-spiced fruit salad for fall
-
Snack idea: Try alongside cinnamon rolls or banana bread
Cooking Tips
-
Check doneness early—thin loaves bake quickly
-
Room-temp butter is key—too cold, it won’t blend; too warm, it’ll break the batter
-
Zest some lemon peel into the cake for extra brightness
-
Use parchment paper for easy removal and clean edges
-
Storing: Keep covered at room temperature for 2 days; refrigerate up to 4 days
Similar Recipes to Try
-
Brazilian Condensed Milk Cake (Bolo de Leite Condensado)
-
Classic Pound Cake with lemon glaze
-
Butter Loaf Cake
-
Ricotta Lemon Loaf
-
Apple Crumb Cake (if you want fruit in a loaf)
Variations to Try
-
Lemon zest: Add 1 tsp zest for citrus punch
-
Fruit adding: Fold in fresh blueberries or diced pears
-
Nutty twist: Stir in chopped nuts like walnuts or pistachios
-
Chocolate version: Add 1/3 cup cocoa powder and white chocolate chips
-
Spiced: Add warm cinnamon and nutmeg or replace lemon with orange zest
Ingredient Spotlight: Condensed Milk
Sweetened condensed milk is cow’s milk with most water removed and sugar added—creating a thick, creamy, and shelf-stable ingredient. It lends richness and sweetness, meaning fewer ingredients are needed here. As a flavor powerhouse in Latin American and Asian desserts, it also brings lush texture and deep caramelized notes to baked goods like this cake.
Conclusion
This Condensed Milk Lemon Cake is proof that simple baking can be spectacular. With just seven ingredients, no fancy steps, and one loaf pan, you get a tender, buttery cake with a bright lemon touch. Whether it’s your bake-first social media moment or a reliable family favorite, this loaf holds its own. Try it once, and you’ll be reaching for condensed milk and lemons every baking session!
10 Comprehensive Frequently Asked Questions
1. Can I use evaporated milk instead of condensed?
No—evaporated milk is unsweetened and will result in a bland, dry cake.
2. Can I substitute butter with oil?
Yes—but the texture and flavor will change. Use neutral oil like sunflower or canola.
3. Is baking powder necessary?
Yes, it helps the cake rise; omit it and the loaf will be dense.
4. Can I double the recipe?
Absolutely—use a larger pan and bake about 10–15 minutes longer, testing doneness.
5. Can I freeze this cake?
Yes—wrap tightly and freeze for up to 2 months. Thaw at room temperature.
6. What if I don’t have lemon?
The cake is still tasty without it, but lemon balances the sweetness and adds freshness.
7. Can I make it dairy-free?
Use plant-based butter and a dairy-free condensed milk alternative; texture may differ slightly.
8. How do I know when it’s done?
Toothpick inserted into center should come out clean or with a few moist crumbs.
9. Can I use gluten-free flour?
Yes—choose a cup-for-cup gluten-free blend. Texture may be denser.
10. What’s best after baking?
Dust with powdered sugar while the cake is warm, or glaze with a simple lemon icing for extra flair.