How to prepare cakes with condensed milk and lemon cream for breakfast or snacks

homemade biscuits

How much do you like homemade biscuits…! Whether it is the most classic, the yoghurt one with measures 1,2,3, the original avocado sponge cake with yoghurt and walnut glaze or any other sponge cake recipe, they always seem perfect for a family breakfast or snack. Today we want to show you how to prepare the sponge cake with condensed milk and lemon cream, the snack with a sweet and sour flavour that hooks you. It is a spongy and somewhat moist cake that accompanies a glass of cold milk on summer afternoons.

The combination of condensed milk and lemon allows the mixture to thicken and set after being initially cut. I like it a lot in desserts such as creamy lemon desserts, to make ice cream, and for other preparations in which sweet and acid are combined. Today we will use it together with the flour and the eggs to make a different dough from the classic biscuits, which also works very well after going through the oven. The taste, very sweet and very acidic at the same time, is surprising and leaves no one indifferent, as I say in the heading, hooks those who try it.


For six people

Egg 3

Condensed milk 300g _

pastry flour 100g _

Lemon juice (the juice of 2 beautiful lemons)

Lemon zest (from 1 lemon)

Sunflower oil 60ml _

Medium chemical yeast on

Butter to spread on the pan 5g _

How to make a milk cake with condensed milk and lemon cream

Difficulty: Easy

total time one h 5m _ _

Elaboration 20m _

Cooking 45m _

This recipe is quite particular in its preparation and nothing like traditional milk cakes. So we start by beating the egg yolks with the oil and then adding the condensed milk. Worked with the rods, we will obtain a homogeneous cream. Next, add the well-beaten egg whites.

It is time to incorporate the pastry flour that we will have mixed with the chemical yeast or impeller. We add it little by little until the mass of our cake is formed. Here comes the curious part, which is the issue of lemon juice. By adding the lemon zest and juice, our dough will seem to be cut initially, but if we keep stirring, it will thicken noticeably.

Once we have a homogeneous dough again, fill a previously buttered cake mould and bake at 170ºC for 45 minutes until the surface is golden, and we can insert a skewer or a knife, and it comes out clean. It is important not to open the oven while the cake is being made and when finished, let it cool down before cutting it.

What to accompany the milk cake with condensed milk cream and lemon

This milk cake with condensed milk and lemon cream, with its sweet and sour flavour reminiscent of lemon pie, is perfect at snack time accompanied by a glass of cold milk, a coffee with milk or an infusion of your choice. You will see how much you like its taste.

Condensed milk cake: a very easy recipe for a great breakfast or snack

The condensed milk cake I bring you today is one of those recipes used and used over time because they always turn out well and easily. Which makes it a “bottom of the closet” cake for daily breakfasts or when we want to look good by doing something sweet for a snack with friends.

With only four ingredients, you get a very tender sponge cake with a spongy texture that lasts perfectly for several days, well wrapped. And even though it contains condensed milk and a priori, we can think it will be excessively sweet. The truth is that it is very balanced and not at all cloying.


for four people

Condensed milk 400 g

Eggs size L 4

Butter 50 g

Wheat flour with yeast incorporated 120 g

Butter to grease the pan 5 g

How to make condensed milk cake

Difficulty: Medium

total time one h

Elaboration 10 m

Cooking 50 m

We will start by adding the condensed milk to a bowl. We do it by hand or in the glass of a blender. Add the four eggs and beat with a whisk until smooth. Preheat the oven to 160 degrees with heat up and down.

Melt the butter in the microwave for a few seconds and add it to the mixture, beating again with a whisk. Add the flour with the yeast incorporated. If we don’t have this, we add those grams of flour and a sachet of chemical yeast. We integrate the flour and pour the mixture into a mould greased with anti-release spray or a little butter.

Bake for 50 minutes at 160 degrees and in the middle of the oven. Once cooked, let it rest in the pan for 10 minutes and remove it to a wire rack to finish cooling.

With what to accompany the condensed milk cake

It is easy to accompany this delicious condensed milk sponge cake. A good glass of milk, coffee or tea are excellent travel companion for this soft and fluffy cake.