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) flour
1 tsp baking powder
100 ml (1/2 cup) milk
3 tbsp lemon juice
For the Glaze:
3-4 tbsp condensed milk
2 tbsp lemon juice
Directions
Preheat the Oven:
Preheat your oven to 180°C (356°F).
Prepare the Cake Batter:
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the pinch of salt and lemon zest, mixing well.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
In a separate bowl, sift together the flour and baking powder.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture.
Stir in the lemon juice until just combined.
Bake the Cake:
Grease and flour a 23×11 cm (9×5 inch) loaf pan.
Pour the batter into the prepared pan and smooth the top.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, whisk together the condensed milk and lemon juice until smooth.
Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides.
Serve:
Slice and serve the lemon pound cake with the condensed milk glaze.
Serving Suggestions
This cake is perfect with a cup of tea or coffee. It can be enjoyed as a dessert or a sweet treat any time of the day.
Cooking Tips
Ensure the butter is properly softened for easy creaming with the sugar.
Use freshly squeezed lemon juice for the best flavor.
Let the cake cool completely before glazing to prevent the glaze from melting.
Nutritional Benefits
This cake provides a delicious treat with the refreshing flavor of lemon. While it’s a sweet indulgence, it can be part of a balanced diet when enjoyed in moderation.
Dietary Information
Contains dairy (butter, milk, condensed milk) and eggs.
Can be adapted to be dairy-free by using plant-based butter and milk alternatives.
Storage Tips
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep the cake in the refrigerator for up to a week, or freeze for up to 3 months.
Why You’ll Love This Recipe
The combination of a moist lemon pound cake and a tangy-sweet condensed milk glaze creates a delightful balance of flavors. This easy-to-follow recipe will make a delicious cake that looks and tastes like it came from a bakery.
Conclusion
We hope you enjoy baking and tasting this lemon pound cake with condensed milk glaze. It’s a delightful treat that’s sure to brighten your day. Don’t forget to like, subscribe, and share your baking experiences with us.
