SWEETENED CONDENSED MILK CAKE WITH LEMON ZEST

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Sweetened Condensed Milk is having a bit of a moment.  It has a lot of things going for it when it comes to food trend bingo: sweet, rich, vaguely nostalgic, cheap, found in a can. It also can be transformed into an amazing dulce de leche, just by boiling a can in water for 90 minutes. It’s versatile and simple, and pulls at my heartstrings, as if it’s nestled somewhere in my past.  But it’s not.  My mom was more of a “golden syrup” lady, so sweetened condensed milk’s charms are a new revelation to me.

This cake mirrors the simple loveliness of its star ingredient.  It’s compact and dense, filled with not-too-sweet eggy flavor, but not a show stopper.  It’s the cake that I devoured over the course of a day.  It’s the cake I have to taste every time I walk passed it, because, I simply have to. You can serve it almost plain, with just a kiss of lemon zest and powdered sugar, like I did, or you could add a dark chocolate glaze or some whipped cream and berries to really make it impressive.

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This is note a sponge or a classic bundt-style cake, which is to say, the texture is not meant to be moist and rich or light and spongey.  The cake texture is dense, very eggy, and is best paired with fresh whipped cream or served with tea.

INGREDIENTS

For 1 Bundt Cake

2 14 ounce cans sweetened condensed milk

6 eggs, room temperature

2 cups flour

1 teaspoon baking powder

4 ounces unsalted butter, melted

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1 teaspoon lemon zest

1/4 cup powdered sugar, for garnish

2 teaspoons lemon zest, for garnish

DIRECTIONS

Preheat the oven to 350 F

Prepare your cake pan by brushing it with butter and spreading it with flour (flip and tap to remove excess flour) .

In the bowl of a stand mixer, beat the eggs. Pour in the sweetened condensed milk and beat until pale yellow and smooth, then pour in the melted butter and salt, and beat until blended.  Sift together the flour and baking powder and with the mixer on low, add a little at a time until just incorporated. Add the lemon zest and vanilla extract, stirring to combine. Pour into the greased bundt pan and bake for about 60 minutes, until golden brown and a toothpick comes out clean.

Let the cake cool for about 5 minutes, then flip the cake onto a plate. Sprinkle with powdered sugar and lemon zest to finish.

5 thoughts on “SWEETENED CONDENSED MILK CAKE WITH LEMON ZEST

  1. Yana

    How long do I have to beat the eggs for and the condensed milk? 5min? 10? I have a tendency to over beat so if you can give me a rough estimate, I would really appreciate it!

    Thanks!

    Reply
  2. kim

    Hello. I loved the look of this cake and so i made it today. The result seems to be a stunning looking cake but im not sure about the texture and the taste. I used 8 eggs as called for in the recipe but the cake seems to taste eggy and also the texture is rubbery and spongy. Should the recipe have 8 eggs or is this an error? I think this cake would be amazing if made as a normal moist cake with about 3 eggs. To be honest, ive never made a cake with 8 eggs and it did sound strange but i thought id give it a try but im not sold on the texture especially. Thanks. Kim

    Reply
    1. TheKitchyKitchen Post author

      Hi Kim, Thanks so much for your note! The texture for the cake is an unusual one, it’s meant to be very eggy and spongey, but rubbery is definitely not a happy place for the cake to be. I retooled the recipe, and brought the egg count and flour amount down so that they’re more in balance with the sweetened condensed milk. Please let me know if this helps! xo

      Reply
  3. Safeya

    I halved the quantities and made this with orange zest instead of lemon zest. It cooked in about 40 minutes. It was delicious and the texture is great. It was not sweet enough for my taste, though, so I found it tasted even better with some marmalade. Thanks a lot for the recipe!

    Reply

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