Description
A moist, tangy lemon pound cake made with just four ingredients: eggs, sweetened condensed milk, fresh lemon juice, and self-rising flour. It's simple, quick to prepare, and bursting with citrus flavor.
Ingredients
- 3 large eggs
- 1 (14-ounce) can of sweetened condensed milk
- ¼ cup fresh lemon juice
- 4 teaspoons lemon zest (optional)
- 1 ¼ cups self-rising flour
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9x5-inch loaf pan with nonstick spray, line with parchment paper, and spray again.
- In a large bowl, whisk together eggs, sweetened condensed milk, lemon juice, and lemon zest until well combined.
- Add self-rising flour and stir until just moistened. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55 to 65 minutes, checking at 55 minutes, until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use fresh lemon juice and zest for the best flavor.
- You can substitute with orange or lime juice and zest for a different citrus profile.
- Add berries like blueberries or raspberries for a fruity twist.
- Wrap and freeze for up to 3 months for future enjoyment.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
