This lemon cake is about as easy as baking gets. Four ingredients, one food processor, and you do not even need butter. You blend the lemon, eggs and condensed milk, add the flour, then pour it into a loaf tin and bake.
It comes out soft, sweet and properly lemony, and it makes 12 slices. A good one to whip up when you want something sweet without a big shop or a sink full of bowls.
Why You’ll Love It
A few reasons this one’s a regular. It’s just four ingredients, all done in the food processor with no butter needed, soft, sweet and lemony, and cheap and quick to put together.
The Shortcut That Makes It Work
Condensed milk is the trick. It brings the sweetness and richness so there is no creaming butter and sugar. You just blitz everything in a food processor and bake, four ingredients and done.
Handy Tips
Use the zest as well as the juice of the lemon for the most lemon flavour. Blend the lemon, eggs and condensed milk well first, then add the flour and mix only until it is just combined so the cake stays soft. Line your loaf tin so the cake lifts out easily. It is done when a skewer in the middle comes out clean.
Make It Your Way
Add a little extra lemon zest on top before baking for more zing. Drizzle with a simple lemon icing once it is cool if you want it sweeter. Bake it as muffins instead, just reduce the time and check them early.
How to Store It
Keep the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well. Wrap it tightly and freeze for up to 3 months, then thaw at room temperature.
Other Recipes You’ll Love
If you enjoyed this Lemon Cake, here are a few more ideas to add to your rotation:
Lemon Cake
Prep Time 10 minutes 
Cook Time
40 minutes 
Total Time 50 minutes 
Ingredients
Equipment
Method
- Take that lemon (yep, just one!), eggs, and condensed milk and toss them into your food processor.
- Blend for a blissful minute. Imagine that citrus aroma hitting your senses!
- Next, sprinkle in the flour and give it another whizz until it’s just mixed.
- Pour this golden goodness into a lined loaf tin.
- Pop it in the oven at 160°C and give it 40 mins. You’re baking greatness!
Nutrition
Video
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FAQs
Can I use plain flour instead of self-raising?
Yes. Use 1 cup of plain flour with 2 teaspoons of baking powder added.
How should I store it?
Keep it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Can I freeze it?
Yes. Wrap it tightly and freeze for up to 3 months. Thaw at room temperature when you are ready to eat it.
Very easy recipe to make and tastes delicious. Will serve with whipped coconut cream.
Very easy to make. Tastes wonderfully lemony delicious. I made my condensed milk first and just added the other ingredients. I used a lime as that’s what I had in the house. So simple.
My was a bit doughy and flat 🫤
Hi Christine, thanks for trying my Lemon Cake. Sorry it came out doughy and flat. That’s usually down to slightly older self-raising flour losing its raising power, or the centre being a touch under-baked. You can try using fresh self-raising flour and give it a few extra minutes if the centre still looks wet when tested. Hope your next batch rises beautifully.