You will make this recipe every time because it’s so tasty and moist. Preheat your oven to 325F/ 160 C. In a mixing bowl add 250 grams of butter together with 150 grams of granulated sugar then cream them until light, fluffy and whitish. That will take you about 4 minutes. Add one can of condensed milk (396ml) and mix for another minute, until well combined.

You will need 5 eggs for this recipe, add them one by one and beat the eggs in very well after each addition so that the eggs are well incorporated into the batter. Once well mixed, add 250 grams of all-purpose flour with two teaspoons of baking powder and the zest of one lemon with the juice of one lemon.

Mix it just until almost combined then add a teaspoon of vanilla extract and continue mixing until the batter is moistened with no lumps. Grease and line the baking pans with parchment paper then divide the batter evenly into the cake tins, and tap on the counter a few times to get rid of trapped air bubbles.

Level the top and bake in the preheated oven for 45 to 60 minutes until golden brown on top. Once baked, remove the cake from the tin and let it cook on a wire rack. Meanwhile, prepare the milk cream; into a mixing bowl, add 300 ml of heavy cream together with 30 ml of condensed milk, and beat using an electric whisk until it reaches soft peaks.

Make sure the cake is completely cooled down before glazing the cake with the cream Depending on how you want your cake you can slice or pour the milk cream over the cake, smoothen the top and serve. This cake is nice, soft, and smooth with all the flavours you need in a cake, the cream topping makes it even better.


  • 250grams/ 8.8z butter (1 cup)
  • 150 grams/ 5.29Oz sugar (3/4 cups)
  • 1 can 396ml) condensed milk cake
  • 5 eggs
  • 250grams/ 8.8Oz plain flour
  • 2tsp baking powder
  • 1tsp vanilla extract
  • 1 lemon (+ its zest)

Bake at 160c (325F) for 45-60 minutes or until golden brown.

Whipped cream;

  • Heavy cream 200ml
  • Condensed milk 30ml