Lemon Zest Pound Cake
Recipe Collection: Dessert
Lemon Zest Pound Cake brings the bright, tangy flavor of lemon to your table, a vegetarian-friendly treat 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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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
Serving Size: 12
Cooking Time: 65 minutes
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
- 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.
- 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.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely on a wire rack before removing it from the pan.
Notes
Timer
Enjoy this simple yet elegant cake with a refreshing lemon taste!
