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 can sweetened condensed milk , 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.
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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
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