Condensed Milk Lemon Drizzle Cake
Soft, light lemon loaf cake made with sweetened condensed milk, soaked with lemon juice and topped with a lemon icing drizzle.
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John Kirkwood- •3 large Eggs
- •1 can Sweetened condensed milkscraped out of the tin
- •1 large Lemonzested and juiced; juice divided in half
- •Buttermelted; plus a little extra for greasing the tin
- •1 tsp Vanilla extracthomemade mentioned
- •Plain flourplain/all-purpose; sifted
- •Baking powderif using self-raising flour, use 1 tsp baking powder
- •Salt(optional)omit if using salted butter
- •Icing sugarfor the lemon icing/drizzle
- •Parchment paper(optional)to line the loaf tin
- 1
Preheat oven to 160°C/320°F (gas mark 3). Prepare a 2-lb/900-g loaf tin by greasing with butter and lining with parchment paper.
- 2
Zest and juice 1 large lemon. Reserve half the juice for soaking the cake and the other half for the icing.
- 3
Add 3 large eggs to a bowl and whisk until light and fluffy (about 90 seconds).
2 min
- 4
Add the sweetened condensed milk and whisk thoroughly to combine.
- 5
Whisk in the lemon zest, then the melted butter, then 1 tsp vanilla extract. Give a final whisk to incorporate air.
- 6
Sift in the plain/all-purpose flour and baking powder, then add salt (omit if using salted butter).
- 7
Gently fold the dry ingredients into the wet mixture with a spatula until just combined (small lumps are okay).
- 8
Pour batter into the prepared loaf tin, scrape the bowl, and tap the tin gently to release large air bubbles.
- 9
Bake at 160°C/320°F for 50 minutes. Check doneness with a skewer; if wet, bake an extra 5 minutes.
50 min
- 10
Cool the cake on a wire rack for 5 minutes.
5 min
- 11
Poke holes in the cake and spoon over half the lemon juice to soak in. Let cool a few minutes in the tin to absorb.
- 12
Make the lemon icing: put icing/powdered sugar in a jug/bowl and mix in the remaining lemon juice a little at a time until drizzle consistency (adjust with more sugar or juice as needed).
- 13
Remove cake from tin and peel off paper. Place on a wire rack over a clean baking tray. Drizzle icing over the top, letting it run over the edges; reuse any icing that drips into the tray.
- 14
Let icing set until dry (about 20 minutes), then slice and serve.
20 min
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