A cake Nanna would be proud of, this makeover of the classic pound cake is packed with delicious lemon flavour.
The ingredient of Lemon Drizzle Condensed Milk Cake Recipe
- 150g butter softened
- 1 3 cup caster sugar
- 1 tablespoon finely grated lemon rind
- 1 teaspoon vanilla extract
- 2 eggs
- 2 3 cup sweetened condensed milk see note
- 1 cup plain flour
- 3 4 cup self raising flour
- 2 tablespoons lemon juice
- 1 2 cup sweetened condensed milk see note
- 20g butter
- 1 2 cup icing sugar mixture sifted
- 2 tablespoons lemon juice
- 1 4 cup coconut flakes toasted
The Instruction of lemon drizzle condensed milk cake recipe
- preheat oven to 180c 160c fan forced grease a 6cm deep 9cm x 20cm base loaf pan line base and sides with baking paper extending paper 5cm above edges of pan on all sides
- using an electric mixer beat butter sugar lemon rind and vanilla until light and fluffy add eggs one at a time beating well after each addition beat in condensed milk until combined sift over flours fold until just combined fold in lemon juice to combine spoon mixture into prepared pan smooth top
- bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean stand in pan for 10 minutes transfer to a wire rack to cool completely
- meanwhile make lemon glaze combine condensed milk and butter in a medium saucepan over medium heat cook stirring for 2 minutes or until butter has melted remove from heat whisk in icing sugar and lemon juice strain into a bowl refrigerate for 15 minutes or until glaze thickens slightly pour glaze over cake and allow to drizzle down sides stand for 10 to 15 minutes or until set top with toasted coconut flakes serve
Nutritions of Lemon Drizzle Condensed Milk Cake Recipe
calories: 425 42 caloriescalories: 19 7 grams fat
calories: 13 2 grams saturated fat
calories: 53 9 grams carbohydrates
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calories: n a
calories: 7 3 grams protein
calories: 89 milligrams cholesterol
calories: 262 milligrams sodium
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