Condensed milk cake with a lemon twist

This mouthwatering afternoon tea treat is an absolute classic. The delicious infusion of lemon in the dense pound cake base is a flavour anyone with a sweet tooth knows too well – but it’s also a flavour that never goes out of style.

In true nostalgic fashion, this perfect recipe requires no extras and also doesn’t cut down on any of the good stuff. But the best part is that if you want to make it a bit healthier, you have the freedom to switch around some of the naughtier ingredients for leaner options without cutting back on the overall flavour. Enjoy!

Ingredients

• 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
• 1 cup plain flour
• 3/4 cup self-raising flour
• 2 tablespoons lemon juice
  Lemon glaze
• 1/2 cup sweetened condensed milk
• 20g butter
• 1/2 cup icing sugar mixture, sifted
• 2 tablespoons lemon juice
• 1/4 cup coconut flakes, toasted

Method

1. 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.
2. 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.
3. 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.