This delightful lemon pound cake is bursting with zesty lemon flavor and topped with a sweet condensed milk glaze. Perfect for any occasion, this cake is easy to make and sure to impress with its bright, tangy taste and moist texture.
Ingredients
For the Cake:
3 tbsp Lemon Juice
120 g (4.2 oz) Butter, softened
200 g (1 cup) Sugar
A Pinch of Salt
1 tsp Lemon Zest
3 Eggs
250 g (1.5 cups) All-Purpose Flour
1 tsp Baking Powder
100 ml (1/2 cup) Milk
For the Glaze:
- 3-4 tbsp Condensed Milk
- 2 tbsp Lemon Juice
Directions
1. Preheat the Oven:
- Preheat your oven to 180°C (356°F).
2. Prepare the Cake Batter:
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add Salt and Lemon Zest: Mix in the pinch of salt and lemon zest until well combined.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Combine Dry Ingredients: In a separate bowl, sift together the flour and baking powder.
- Mix Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture.
- Add Lemon Juice: Stir in the lemon juice until just combined.
3. Bake the Cake:
- Prepare the Pan: Grease and flour a 23×11 cm (9×5 inch) loaf pan.
- Pour Batter: Pour the batter into the prepared pan and smooth the top.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
4. Prepare the Glaze:
- Mix Glaze: In a small bowl, whisk together the condensed milk and lemon juice until smooth.
- Glaze the Cake: Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides.
5. Serve:
Slice and Serve: Slice and serve the lemon pound cake with the condensed milk glaze.
Preparation Time:
Active Time: 15 minutes
Total Time: 1 hour
