The secret to this four-ingredient lemon pound cake is sweetened condensed milk. Dense but moist, it makes a great base for strawberry shortcake. When served by itself, I top it with a simple lemon juice and powdered sugar glaze.
Ingredients
- 3 large eggs
- 1 , 14 ounce
- 0.25 cups fresh lemon juice
- 4 teaspoons lemon zest , optional
- 1.25 cups self-rising flour
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray, line bottom and sides with parchment paper, and spray again with nonstick cooking spray. Set aside.
-
2
Whisk eggs, sweetened condensed milk, lemon juice, and lemon zest in a bowl. Add flour and mix just until flour is moistened. Pour batter into the prepared loaf pan.
-
3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Cool completely on a wire rack before removing from the pan.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Old-Fashioned Vanilla Ice Cream
This homemade no-cook vanilla ice cream is made with raw eggs. The recipe is designed for an old-fashioned ice cream maker that yields one gallon. Be sure to scale the recipe down if you have a countertop model.
Brazilian White Rice
White rice is the main side dish made in Brazil. This is the way my mom would make it and taught my sister and I. What makes this so different is that we fry it in oil with minced onion and garlic before adding water. You can also use part water, part chicken broth. The secret is to not let it overcook because it should come out loose and not sticky.
Colorful Tomato Salad with Rose Water Dressing
This is a fresh salad my husband and I eat a lot during the warm summer days. Garnish with peanuts or pine nuts.