• CAKE
  • 13.5 ounce all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 1/2 cup unsalted butter
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 6 large eggs
  • 1 can Eagle Brand® Sweetened Condensed Milk
  • 1/4 cup lemon juice
  • 4 tablespoon lemon zest
  • GLAZE:
  • 1 can Eagle Brand® Sweetened Condensed Milk
  • 1/4 cup fresh lemon juice
  • 4 tablespoon lemon zest


  • Cake
  • Pre-heat the oven to 350ºF. Grease and flour a large bundt pan with a capacity of 12 cups. It’s very important to grease the bundt pan very well, especially if it has small crevices.
  • Sift the flour, baking powder, baking soda, and salt together. Set aside.
    Cream the butter with an electric mixer for 2 minutes until fluffy. Add the oil, and cream for another minute.
  • Add the sugar and cream for another 2 minutes.
  • Add the eggs, one at a time, mixing in between, and waiting for one egg to be incorporated before adding the next one.
  • Add the Eagle Brand® Sweetened Condensed Milk to the batter and mix until combined.
    Add the lemon juice, lemon zest, and stir the mixture.
  • Pour the sifted dry ingredients into the batter, and fold gently with a spatula, taking care not to over mix.
  • Pour the batter onto the prepared pan.
  • Bake in the pre-heated oven for about 1 hour, until you insert a toothpick in the cake and it comes out clean.
  • Towards the end of baking, if the top and the edges are becoming too brown, but the middle is still not cooked fully, place a piece of aluminum foil on top of the cake.
  • Remove the cake from the oven and let it sit for 20 minutes.
    Flip the cake onto a cooling rack. Let it cool completely before glazing and enjoying.
  • Glaze
  • Whisk the Eagle Brand® Sweetened Condensed Milk with the lemon juice. You can whisk the lemon zest together with the glaze ingredients, or reserve it to sprinkle over the cake to decorate.
  • Pour the glaze on top of the cake or spread it with a spatula.