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.
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Preparation Time
- Total Time: 1 hour
- Active Time: 15 minutes
Ingredients
For the Cake:
- 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
- 3 tbsp Lemon Juice
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.
Serving Suggestions
- With Tea or Coffee: This cake pairs perfectly with a cup of tea or coffee.
- As a Dessert: Enjoy it as a dessert or a sweet treat any time of the day.
Cooking Tips
- Soften Butter: Ensure the butter is properly softened for easy creaming with the sugar.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice provides the best flavor.
- Cool Completely: Let the cake cool completely before glazing to prevent the glaze from melting.
Nutritional Benefits
- Zesty Lemon Flavor: 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 and Eggs: Includes dairy (butter, milk, condensed milk) and eggs.
- Dairy-Free Adaptation: Can be adapted to be dairy-free by using plant-based butter and milk alternatives.
Storage Tips
- Room Temperature: Store any leftover cake in an airtight container at room temperature for up to 3 days.
- Refrigerate or Freeze: 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
- Bright and Tangy: The combination of a moist lemon pound cake and a tangy-sweet condensed milk glaze creates a delightful balance of flavors.
- Easy to Make: 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. Happy baking and bon appétit!
Frequently Asked Questions (FAQs) for Lemon Pound Cake with Condensed Milk Glaze
- Can I use a different type of flour?
- Yes, you can use cake flour for a lighter texture or whole wheat flour for a denser, more wholesome cake. Keep in mind that using different flours may alter the texture slightly.
- Can I substitute the condensed milk in the glaze?
- Yes, you can substitute condensed milk with a simple powdered sugar glaze (mixing powdered sugar with lemon juice or milk) if you prefer.
- How can I make this cake dairy-free?
- Substitute the butter with a plant-based butter alternative and use a dairy-free milk such as almond or oat milk. For the glaze, use a dairy-free condensed milk substitute or create a simple lemon juice and powdered sugar glaze.
- Can I add poppy seeds or other flavorings to the cake?
- Absolutely! You can add a tablespoon or two of poppy seeds, or even a teaspoon of vanilla or almond extract to enhance the flavor.
- What if I don’t have fresh lemons?
- You can use bottled lemon juice in place of fresh lemons. However, fresh lemon zest is harder to replace, but you can try using a small amount of lemon extract instead.
- Can I make this cake ahead of time?
- Yes, this cake stores well. You can bake it a day ahead, and it will remain moist and flavorful. Just glaze it right before serving for the best presentation.
- How do I know when the cake is done baking?
- The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. The top should be golden brown and slightly springy to the touch.
- Can I freeze this cake?
- Yes, the cake freezes well. Wrap it tightly in plastic wrap and store it in a freezer-safe bag or container. Thaw at room temperature before serving.
- What size pan can I use if I don’t have a loaf pan?
- You can use a round cake pan or even a bundt pan. Just keep in mind that the baking time may vary, so start checking for doneness a little earlier.
- How can I make the cake more moist?
- Ensure that you don’t overbake the cake, as this can dry it out. You can also add an extra tablespoon of milk or lemon juice to the batter for added moisture.