Lemon Zest Pound Cake

Experience the bright, tangy flavor of our Lemon Zest Pound Cake, a vegetarian-friendly treat that’s perfect for any occasion. This American classic is made with just four simple ingredients, creating a moist and dense cake that’s bursting with citrus goodness. With potential allergens including eggs, gluten, and dairy, this cake is versatile enough to be enjoyed on its own or as a base for a stunning strawberry shortcake.

Packed with the refreshing taste of lemon, this recipe is not only easy to make but also offers a delightful balance of sweetness and tartness.

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Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 65 minutes

Overview

This 4 Ingredient Lemon Pound Cake is a delightful treat that combines the richness of sweetened condensed milk with the zesty freshness of lemon. It's dense yet moist, making it a perfect base for strawberry shortcake or simply enjoyed with a lemon juice and powdered sugar glaze.

Diet Type

Vegetarian

Allergies

Eggs, Gluten, Dairy

Cuisine

American

Ingredients

• 3 Large eggs
• 14 Ounces (oz) sweetened condensed milk
• 0.25 Cups fresh lemon juice
• 4 Teaspoons (tsp) lemon zest, zested
• 1.25 Cups self-rising flour

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray, line the bottom and sides with parchment paper, and spray again with nonstick cooking spray. Set aside.
2. In a bowl, whisk together the eggs, sweetened condensed milk, lemon juice, and lemon zest. Add the self-rising flour and mix just until the flour is moistened.
3. Pour the batter into the prepared loaf pan.
4. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool the cake completely on a wire rack before removing it from the pan.

Enjoy this simple yet elegant cake with a refreshing lemon taste!