How to Make the Best Condensed Milk Cake
Let me tell you a secret: I didn’t plan on falling in love with this Condensed Milk Cake. It just sort of happened, like most of the best things in life.
Servings: 12 slices
Calories: 370kcal
Ingredients
- 5 large eggs room temperature is best
- ¾ cup granulated sugar
- 10 oz unsalted butter softened (not melted!)
- 2 teaspoons baking powder
- 2 cups all-purpose flour leveled properly
- 1 14-ounce can of sweetened condensed milk
- 1½ teaspoons pure vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons lemon zest
Instructions
- Start by preheating your oven to 325°F (160°C). Grease a springform pan and keep it aside for now.
- Beat the softened butter and sugar together in a large bowl on high using a hand or stand mixer. Keep mixing for about 4 minutes, until the mixture becomes light, fluffy, and slightly pale.
- Add the condensed milk, then mix for another minute or so until the texture is rich and velvety. Condensed milk keeps the cake perfectly moist.
- Add each egg separately, mixing until smooth before the next.
- Sift together the flour and baking powder. Gently combine the dry ingredients with the wet until smooth. You don’t need to overmix, just ensure everything is nicely blended.
- Add lemon zest, juice, and vanilla for a tangy twist and cozy flavor.
- Pour the batter into the prepared pan.
- In the preheated oven, bake for 45–50 minutes until set and lightly golden. At 45 minutes, test with a toothpick; if clean, let it rest for 10 minutes before moving to a wire rack.
- Once cooled, sprinkle with powdered sugar, slice it up, and savor every bite of this zesty, tender treat!
Notes
- Be careful not to overmix the batter.
- Want a bolder lemon taste? Add more zest!
- If you don't have a springform pan, a regular round cake pan will work just fine, just make sure to grease it well.