Heat the oven before using.
Heat your oven to 180°C (356°F) before using it.
Make the cake mixture.
In a big bowl, mix the soft butter and sugar until they are light and fluffy.
Put a little salt and grated lemon peel, and mix thoroughly.
Add the eggs one by one, making sure each egg is mixed in well before adding the next one.
In another bowl, mix the flour and baking powder together.
Slowly mix the flour with the butter, adding a little at a time, and also add the milk in between. Start and finish with the flour mixture.
Mix the lemon juice until well incorporated.
Make the Cake:
Grease and sprinkle flour on a loaf pan that measures 23×11 cm (9×5 inches).
Put the mixture into the pan and make the surface even.
Put in the oven that has been preheated for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
Let the cake cool in the pan for 10 minutes before moving it to a wire rack to cool down completely.
Make the glaze.
In a little bowl, mix the sweetened milk and lemon juice until it’s smooth.
After the cake cools down, pour the glaze on top so it can flow down the sides.
Wait on tables.
Cut the lemon cake and serve it with the sweet condensed milk topping.
Ways to serve:
This cake goes well with a cup of tea or coffee. It can be eaten as a dessert or a sweet snack at any time of the day.
Tips for Cooking:
Make sure the butter is soft enough to mix easily with the sugar.
Use lemon juice that has just been squeezed for the most delicious taste.
Allow the cake to cool completely before adding the glaze to avoid it melting.
Health Benefits:
This cake is a tasty dessert with a zesty lemon taste. Although it is a tasty treat, it can be included in a healthy diet when consumed in moderation.
Information about food and drinks:
Includes dairy products like butter, milk, condensed milk, and eggs.
It can be made without dairy by using plant-based butter and milk substitutes.
Nutritional information (per portion):
Calories: 300
Proteins: 4 grams
Carbohydrates: 42 grams
Fiber in food: 1 gram
Sugar: 25 grams
Fat content: 13 grams
Fat content: 8 grams
Cholesterol: 70 milligrams
Sodium: 150 milligrams
Tips for storing items:
Keep any extra cake in a sealed container at room temperature for a maximum of 3 days. To keep the cake fresh for a longer time, store it in the fridge for a week or freeze it for up to 3 months.
Why You Will Enjoy This Recipe:
When you mix a soft lemon cake with a tangy-sweet condensed milk topping, you get a delicious blend of flavors. This simple recipe will help you make a tasty cake that looks and tastes as good as one from a bakery.
Final thought: We hope you like baking and trying this lemon cake with sweet condensed milk topping. It’s a lovely surprise that will make you happy. Remember to give us a thumbs up, follow our channel, and tell us about your baking adventures. Enjoy baking and have a good meal!
