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Lemon drizzle condensed milk cake recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
🍋Lemon-infused twist on a classic pound cake, sure to impress Nanna!
Ingredients:
  • 150g butter, softened
  • 70.95 gm caster sugar
  • 20.00 ml finely grated lemon rind
  • 2 eggs
  • 212.85 gm sweetened condensed milk (see note)
  • 250.00 ml plain flour
  • 112.50 gm self-raising flour
  • 84.00 gm lemon juice
  • 161.25 gm sweetened condensed milk (see note)
  • 20g butter
  • 75.00 gm icing sugar mixture, sifted
  • 13.75 gm coconut flakes, toasted
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 6cm-deep, 9cm x 20cm loaf pan, and line the base and sides with baking paper, leaving a 5cm overhang on all sides.
  • With an electric mixer, whip up the butter, sugar, lemon rind, and vanilla until fluffy. One by one, add the eggs, mixing well after each. Blend in the condensed milk. Gradually sift in the flours and fold until just mixed. Gently incorporate the lemon juice. Transfer the batter into the prepared pan and even out the top.
  • Bake for 50 to 55 minutes until a skewer comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • For the Lemon Glaze, heat condensed milk and butter in a saucepan until butter melts. Take off heat and stir in icing sugar and lemon juice. Strain into a bowl and chill for 15 minutes until slightly thickened. Drizzle over cake and let it set for 10-15 minutes. Sprinkle with toasted coconut flakes before serving.

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