Moist Condensed Milk & Lemon Cake
This condensed milk and lemon cake is a true delight—light, moist, and perfect for an afternoon snack or breakfast. Its soft texture and fresh lemon flavor will charm any fan of fruity treats.
Ingredients You’ll Need
3 eggs
A pinch of salt
200g (1 cup) sugar
60 ml vegetable oil
150 ml fresh orange juice (from 1 orange)
Zest of 1 orange
220g (1 cup) all purpose flour
1 tsp baking powder
Honey (for drizzling)
Coconut flakes (for topping)
How I Bake This in My Kitchen
I always start by cracking the eggs into a large bowl, adding a pinch of salt, and whisking until they turn pale and fluffy. That aeration gives the cake its meltaway crumb. Then, the sugar goes in slowly while whisking steadily. This helps dissolve the sugar and keeps the structure light.
Next comes the oil, orange juice, and zest. I use freshly squeezed juice and zest straight from a ripe orange. It’s the secret to that intense citrus burst. After mixing, I sift in the flour and baking powder together and fold gently until just combined. Never overmix that’s how you preserve the fluffiness.
Grease and line: I always butter the pan and dust it with flour or line it with parchment.
Bake at 350°F (180°C): For 30-35 minutes, just until the top springs back and the toothpick test passes.
Cool completely: Before drizzling with honey and coconut, let the cake rest for best texture.
