This lemon cake is a dream come true—creamy, zesty, and bursting with fresh citrus flavor. Its melt-in-your-mouth texture and simplicity make it an irresistible dessert for any occasion. Whether you’re craving a taste of summer or just want to treat yourself and your loved ones, this cake is sure to delight!
Why You’ll Love This Recipe:
- Melt-in-Your-Mouth Texture: Creamy, light, and utterly decadent.
- Fresh Citrus Flavor: The tangy lemon juice perfectly balances the sweetness of the condensed milk.
- Easy Preparation: No baking required—just mix, chill, and serve!
Ingredients:
- 1 can of condensed milk
- 1 can of sweetened condensed milk (partially evaporated or semi-evaporated)
- Juice of 3 lemons , freshly squeezed (about ½ cup)
- 30 vanilla cookies (Optional: Use lemon cookies for extra citrus flair!)
- 1 packet of unflavored gelatin (Optional , for a firmer texture)
Instructions:
Step 1: Prepare the Cookie Base
- Crush the vanilla cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Press the cookie crumbs evenly into the bottom of a 9×9-inch square pan or a similar-sized dish to form the crust. Set aside.
Step 2: Make the Lemon Filling
- In a large mixing bowl, combine the condensed milk , sweetened condensed milk , and freshly squeezed lemon juice . Whisk until smooth and creamy.
- Tip: Taste the mixture and adjust the lemon juice if you prefer a tangier flavor.
- (Optional) If using gelatin:
- Sprinkle the unflavored gelatin over ¼ cup of cold water in a small bowl. Let it bloom for 5 minutes.
- Heat the bloomed gelatin in the microwave for 15–20 seconds or on the stovetop until fully dissolved.
- Stir the dissolved gelatin into the lemon mixture until well combined.
Step 3: Assemble the Cake
- Pour the lemon mixture over the cookie crust, spreading it evenly with a spatula.
- Gently tap the pan on the counter to release any air bubbles.
Step 4: Chill
- Cover the pan with plastic wrap and refrigerate for at least 4–6 hours , or overnight, until the filling is set and firm.
Step 5: Serve and Enjoy
- Once chilled, slice the cake into squares or rectangles.
- Serve as-is or garnish with a dusting of powdered sugar, a dollop of whipped cream, or a sprinkle of lemon zest for added elegance.
Tips for Success:
- Lemon Zest: Add finely grated lemon zest to the filling for an extra burst of citrus aroma.
- Cookie Swap: Use graham crackers or digestive biscuits instead of vanilla cookies for a different twist.
- Make It Gluten-Free: Substitute gluten-free cookies and ensure your gelatin is gluten-free if using.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days .
Nutritional Information (per serving, serves 9):
- Calories: ~280
- Protein: ~4g
- Carbohydrates: ~45g
- Fat: ~10g
Treat yourself to this Best Lemon Cake in the World —a no-bake delight that’s creamy, zesty, and oh-so-simple to make. Its refreshing citrus flavor and melt-in-your-mouth texture are perfect for brightening any day. Whether you’re hosting a gathering or enjoying a quiet moment, this cake is sure to bring sunshine to your plate!
