Condensed Milk Cake
A moist, golden cake made with sweetened condensed milk, self rising flour, eggs, and butter.
Equipment
- Mixing bowl
- Whisk
- Round cake pan
- Parchment paper
Ingredients
Main Ingredients
- 1 can sweetened condensed milk fourteen ounce can
- 1 cup self rising flour
- 2 large eggs room temperature
- ½ cup unsalted butter melted
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Instructions
Cooking
- Prepare. Heat the oven to 350 degrees F and grease and line a cake pan.
- Whisk. Beat the eggs until smooth.
- Mix. Whisk in the condensed milk, butter, vanilla, and lemon zest.
- Fold. Fold in the flour until no dry streaks remain.
- Bake. Bake for thirty five to forty minutes until a toothpick comes out clean.
- Cool. Rest for ten minutes in the pan, then cool on a rack.
Notes
Substitutions: Use all purpose flour with baking powder in place of self rising flour, or swap the lemon zest for orange zest.
Tips: Do not overmix the batter and test with a toothpick at thirty five minutes.
Storage: Keep covered for two days, refrigerate for five days, or freeze for two months.
Nutrition is calculated per slice.