Lemon cake revolution: No butter or sugar, just condensed milk
Lemon cake is an excellent choice for any occasion. Its light texture and intense lemon flavor make it a tasty dessert and an opportunity for exceptional culinary experiences. Discover an easy lemon cake recipe that doesn't require butter or sugar, instead using condensed milk.
Lemon cake epitomizes freshness and delicacy. To prepare it, combine a few ingredients and pour them into a mold. The result will be a perfectly moist cake as soft as a cloud. It guarantees a delightful afternoon spent enjoying a delicious dessert with coffee. It looks impressive thanks to its soft, fluffy consistency and white icing glaze. Now, with a recipe from a renowned chef, making lemon cake will be even simpler.
Recipe for lemon cake using condensed milk
The winner of the British edition of "Masterchef," Shelina Permalloo, shared her quick lemon cake recipe on Instagram, which anyone can prepare. Her recipe is unique because it uses condensed milk instead of traditional sugar and butter, which you probably already have in your kitchen. According to Shelina, the cake is "easy to make thanks to condensed milk."
Ingredients for the cake:
- 1 can of sweetened condensed milk (14 oz)
- 3 large eggs
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 2 tablespoons lemon juice
- 2 tablespoons grated lemon zest
Glaze:
- Powdered sugar
- Lemon juice (add a little at a time until you achieve the perfect consistency — thick but pourable)
Instructions:
- Preheat the oven to 320°F (top and bottom heating, no fan).
- Mix the condensed milk, eggs, flour, lemon juice, and zest in a large bowl until smooth.
- Pour the batter into a loaf pan (lined with parchment paper or greased).
- Bake for 45-50 minutes, until a toothpick comes out clean.
- When the cake has cooled, drizzle it with lemon glaze.
