Name: Condensed Milk Lemon Cake recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Ingredients: 180g butter, softened; 1/2 cup caster sugar; 400g tin Sweetened Condensed Milk; 3 eggs; 1 1/2 cups self-raising flour; 1 tsp lemon zest; 1/2 cup lemon juice

by Greer Worsley Last updated on 10/31/2025

This zesty lemon cake uses a tin of condensed milk for a lovely sweet and moist crumb.

- Greer Worsley

Ingredients

180g butter, softened
1/2 cup caster sugar
400g tin Woolworths Sweetened Condensed Milk
3 eggs
1 1/2 cups self-raising flour
1 tsp lemon zest
1/2 cup lemon juice

Method

Step 1

Preheat oven to 180C. Grease a 22cm spring form tin, and line the base with baking paper.
Step 2

In the bowl of a stand mixer, or using hand-held beaters, cream butter and sugar until pale. Reserve 1/2 cup condensed milk, and add the rest to the butter mixture and beat well. Add eggs one at a time, beating well between each addition. Fold through flour, lemon zest and 1/4 cup lemon juice.
Step 3

Pour into prepared tin and bake for 40 minutes until a skewer inserted into the centre comes out clean.
Step 4

Meanwhile, combine reserved 1/2 cup condensed milk with remaining 1/4 cup lemon juice. Pour over hot cake and allow to cool before slicing.

Recipe Notes

from Australia’s Best Recipes team

You can omit the lemon ‘glaze’ if you like, but it does add a nice extra element. Adjust the amount of lemon juice to suit your taste and/or the sourness of your lemons.
Sprinkle over some extra lemon zest as a garnish.
Recipe and photo by Greer Worsley