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Easy Lemon Cake

This bright and delicious summer lemon cake recipe is unique in that it uses no oil or butter in the cake itself.

Ingredients

For the Cake:

  • 2 lemon zest
  • ½ orange zest
  • 1 lemon juice
  • 3 whole eggs
  • 14 oz sweetened condensed milk
  • ¼ tsp kosher salt
  • 1.25 cups self-rising flour

For the Glaze:

  • 1 lemon zest
  • 1/8 tsp kosher salt
  • ¾ cup of confectioners sugar
  • 4 Tbsp heavy cream

Instructions 

  • Preheat oven to 350F
  • Combine lemon zest, orange zest, lemon juice, condensed milk, and salt in a bowl and whisk until ingredients are fully incorporated.
  • Add flour and whisk until no lumps remain the mixture.
  • Pour batter into greased pan and bake for 40-50 minutes or until a cake-tester or toothpick comes out nearly clean when inserted into the center area of the cake.
  • Remove cake from oven and allow to cool at room temperature.
  • While the cake is cooling, make the lemon drizzle topping.
  • Whisk together the lemon juice and pinch of salt with the powdered sugar.
  • Add cream slowly until glaze arrives at desired consistency.
  • Pour glaze over the cooled cake.