Preheat & Prep PanPreheat your oven to 160°C (325°F). Grease and flour a 23×11 cm loaf pan or line with parchment paper.

Beat Eggs and SaltIn a mixing bowl, whisk together the eggs and salt until smooth.

Add Condensed MilkBeat in the sweetened condensed milk until fully incorporated.

Incorporate ButterAdd the softened butter in portions, mixing until the batter is silky and smooth.

Add Dry IngredientsSift together the flour and baking powder. Gradually add this to the wet mixture, folding gently until just combined.

Add Lemon JuiceStir in the lemon juice for a subtle citrus note that balances sweetness.

BakePour batter into the prepared pan. Bake for 45–50 minutes, or until the top is golden and a toothpick comes out clean.

Cool & DustAllow cake to cool in the pan for 10 minutes, then transfer to a rack. Once cool, dust with powdered sugar before serving.

Can I use evaporated milk instead of condensed?No—evaporated milk is unsweetened and will result in a bland, dry cake.

Can I substitute butter with oil?Yes—but the texture and flavor will change. Use neutral oil like sunflower or canola.

Is baking powder necessary?Yes, it helps the cake rise; omit it and the loaf will be dense.

Can I double the recipe?Absolutely—use a larger pan and bake about 10–15 minutes longer, testing doneness.

Can I freeze this cake?Yes—wrap tightly and freeze for up to 2 months. Thaw at room temperature.

What if I don’t have lemon?The cake is still tasty without it, but lemon balances the sweetness and adds freshness.

Can I make it dairy-free?Use plant-based butter and a dairy-free condensed milk alternative; texture may differ slightly.

How do I know when it's done?Toothpick inserted into center should come out clean or with a few moist crumbs.

Can I use gluten-free flour?Yes—choose a cup-for-cup gluten-free blend. Texture may be denser.

What's best after baking?Dust with powdered sugar while the cake is warm, or glaze with a simple lemon icing for extra flair.