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.
Preparation Time:
- Total Time: 1 hour
- Active Time: 15 minutes
Ingredients: For the Cake:
- 120g (4.2 oz) butter, softened (1/2 cup)
- 200g (1 cup) sugar
- A pinch of salt
- 1 tsp lemon zest
- 3 eggs
- 250g (1.5 cups) flour
- 1 tsp baking powder
- 100ml (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.
Nutritional Facts (per serving):
- Calories: 300
- Protein: 4g
- Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 25g
- Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 150mg
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. Happy baking and bon appétit!
Frequently Asked Questions:
1. Can I use a different type of flour?
- Yes, you can use whole wheat flour or a gluten-free blend, but the texture may vary slightly.
2. Can I substitute the lemon juice with another citrus juice?
- Yes, you can use lime or orange juice for a different citrus flavor.
3. Can I use margarine instead of butter?
- Yes, margarine can be used as a substitute for butter.
4. How do I store the cake to keep it fresh?
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
5. Can I make this cake without eggs?
- Yes, you can use egg substitutes like applesauce, yogurt, or commercial egg replacers.
6. Can I freeze the cake?
- Yes, you can freeze the cake for up to 3 months. Thaw in the refrigerator before serving.
7. How do I prevent the cake from sticking to the pan?
- Grease and flour the pan well, or use parchment paper to line the pan.
8. Can I add other flavors to the glaze?
- Yes, you can add vanilla extract or zest from other citrus fruits for extra flavor.
9. How do I know when the cake is done?
- Insert a toothpick into the center of the cake; it should come out clean or with a few crumbs.
10. Can I use low-fat or non-fat milk in this recipe?
- Yes, you can use low-fat or non-fat milk, but it may slightly alter the texture and richness of the cake.