Key Ingredients

A white can of sweetened condensed milk with blue labels beside the La Lechera logo and a plate of flan.
Condensed Milk

Sweetened Condensed Milk 14 oz Can

14 oz. Can


  • Nonstick cooking spray
  • 1 cup plain Greek yogurt, at room temperature
  • 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • Grated lemon peel from 2 lemons (about 2 tablespoons)
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 4 large eggs, at room temperature
  • 2 3/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • Grated peel from half of a lemon

Make It

Step 1

Preheat oven to 325° F. Spray 12-cup Bundt pan with cooking spray. Dust lightly with flour.

Step 2

Whisk together yogurt, sweetened condensed milk, 1/4 cup lemon juice and vanilla extract in medium bowl.

Step 3

Beat granulated sugar and 2 tablespoons lemon peel in large mixer bowl for a few seconds or until fragrant. Add butter; beat on medium speed for a couple minutes or until creamy. Add eggs one at a time, beating well after each addition.

Step 4

Combine flour, baking powder, baking soda and salt in large bowl; stir well.

Step 5

Beat in flour mixture alternately with yogurt mixture on low speed, beginning and ending with flour mixture. Pour batter into prepared pan.

Step 6

Bake for 65 to 75 minutes or until wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack for 1 hour. Invert cake onto wire rack or serving platter to cool completely.

Step 7

Whisk together powdered sugar, 2 tablespoons lemon juice and lemon peel from 1/2 lemon in small bowl until smooth. Drizzle over cooled cake.

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