Lemon Condensed Milk Cake

Ingredients

• 3 large Eggs (room temperature)
• 0.25 tsp Salt
• 380 g Sweetened condensed milk (1 standard can)
• 150 g Butter (unsalted, softened)
• 200 g All‑purpose flour (sifted)
• 1 tbsp Baking powder
• 1 tbsp Lemon juice (freshly squeezed)
• 2 tbsp Powdered sugar (for dusting after cooling)

Instructions

1. Preheat Oven

   Set the oven to 325°F (160°C) and let it preheat fully.

   Time: PT10M

   Temperature: 325°F

2. Prepare the Pan

   Grease the loaf pan with a little butter and lightly dust with flour, tapping out excess.

   Time: PT5M

3. Cream Butter and Condensed Milk

   In the mixing bowl, beat the softened butter together with the sweetened condensed milk until smooth and slightly fluffy.

   Time: PT5M

4. Add Eggs, Salt, and Lemon Juice

   Add the eggs one at a time, beating after each addition. Stir in the salt and lemon juice.

   Time: PT5M

5. Incorporate Dry Ingredients

   Sift the flour and baking powder together, then gently fold them into the wet batter until just combined. Do not over‑mix.

   Time: PT5M

6. Bake the Cake

   Pour the batter into the prepared loaf pan, smooth the top, and place it in the preheated oven. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT45M

   Temperature: 325°F

7. Cool and Dust

   Allow the cake to cool in the pan for 5 minutes, then transfer to a cooling rack. Once completely cool, dust generously with powdered sugar.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

12 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Eggs: egg replacer, flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Salt: sea salt, kosher salt
• Instead of Sweetened condensed milk: evaporated milk + sugar, homemade condensed milk
• Instead of Butter: margarine, vegetable oil (use 2/3 cup)
• Instead of All‑purpose flour: cake flour, gluten‑free flour blend
• Instead of Baking powder: baking soda + cream of tartar (1 tsp + 1/2 tsp)
• Instead of Lemon juice: bottled lemon juice, lime juice
• Instead of Powdered sugar: granulated sugar sifted, icing sugar

Equipment Needed

• Mixing bowl
• Whisk or electric mixer
• Measuring cups and spoons
• Sifter (optional)
• Spatula
• 23 × 11 cm (9 × 4.5 in) loaf pan
• Oven
• Cooling rack (optional)
• Oven mitts

Critical Steps — Do Not Skip

• Preheat the oven to the correct temperature before baking.
• Thoroughly grease and flour the loaf pan to avoid sticking.
• Do not over‑mix the batter after adding flour.
• Check doneness with a toothpick; underbaked cake will collapse.

Chef Tips from the Video

• Use room‑temperature butter for a smoother batter.
• Sift flour and baking powder together to avoid lumps.
• Fresh lemon juice gives a brighter flavor than bottled.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Can sit at room temperature for up to 1 day if covered.

Make-Ahead Tips

• Bake the cake a day ahead and keep it wrapped; dust with powdered sugar just before serving.
• Slices can be frozen individually and toasted later.