Recipe for Lemon Cake with Sweet Milk Glaze
This delicious lemon cake is full of tangy lemon flavor, topped with a sweet condensed milk glaze. Ideal for any occasion, this cake is simple to prepare and guaranteed to impress.
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Ingredients
| Ingredient | Quantity |
|---|---|
| Softened butter | 120 grams (4.2 ounces) / 1/2 cup |
| Sugar | 200 grams / 1 cup |
| Salt | A pinch |
| Grated lemon peel | 1 teaspoon |
| Eggs | 3 |
| All-purpose flour | 250 grams / 1.5 cups |
| Baking powder | 1 teaspoon |
| Milk | 100 milliliters / 1/2 cup |
| Lemon juice | 3 tablespoons |
For the Glaze:
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| Ingredient | Quantity |
|---|---|
| Sweetened condensed milk | 3-4 tablespoons |
| Lemon juice | 2 tablespoons |
Instructions
- Preheat the oven: Heat your oven to 180°C (356°F).
- Prepare the cake batter: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add a pinch of salt and the grated lemon peel, mixing thoroughly.
- Add the eggs: Add the eggs one at a time, making sure each egg is well incorporated before adding the next.
- Combine the dry ingredients: In a separate bowl, sift together the flour and baking powder.
- Mix wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix in the lemon juice until well combined.
- Bake the cake: Grease and flour a 23×11 cm (9×5 inches) loaf pan. Pour the batter into the pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. To prevent the top from over-browning, cover with foil during the last 15-20 minutes of baking.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the glaze: In a small bowl, mix the sweetened condensed milk and lemon juice until smooth.
- Glaze the cake: Once the cake is cool, pour the glaze over the top, letting it drizzle down the sides.
