Name: 4-Ingredient Lemon Pound Cake Recipe
Prep time: 10 min
Cook time: PT-490199H2M34S
Total time: 1 h 15 min
Cuisine: American
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

This 4-Ingredient Lemon Pound Cake is a delightful treat that combines simplicity with rich lemon flavor. With just a few basic ingredients, I can whip up a moist and tangy cake that's perfect for any occasion, from casual tea times to festive gatherings.

Why I Love This Recipe

I adore this recipe because it's incredibly straightforward and requires only four ingredients that I usually have on hand. The sweetened condensed milk adds a luscious richness, while the fresh lemon juice and zest provide a vibrant citrus kick. It's a hassle-free dessert that doesn't compromise on taste or texture.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 large eggs
1 (14-ounce) can of sweetened condensed milk
¼ cup fresh lemon juice
4 teaspoons lemon zest (optional, but recommended for extra lemon flavor)
1 ¼ cups self-rising flour

Directions

Prepare the Oven and Pan:
- I preheat my oven to 350°F (175°C).
- I spray a 9x5-inch loaf pan with nonstick spray, line the bottom and sides with parchment paper, and spray again with nonstick cooking spray. This ensures easy removal of the cake once baked.
Mix Ingredients:
- In a large mixing bowl, I whisk together the eggs, sweetened condensed milk, lemon juice, and lemon zest until well combined.
- I add the self-rising flour to the mixture and stir just until the flour is moistened, being careful not to overmix to keep the cake tender.
Bake the Cake:
- I pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- I bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. I start checking at 55 minutes to prevent overbaking.
Cool and Serve:
- Once baked, I remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Then, I transfer the cake to a wire rack to cool completely before slicing and serving.

Servings and Timing

This recipe yields approximately 12 servings. The preparation time is about 10 minutes, and the baking time ranges from 55 to 65 minutes, depending on your oven. I always start checking at the 55-minute mark to ensure the cake doesn't overbake.

Variations

Glazed Lemon Pound Cake: I sometimes drizzle a simple glaze made from powdered sugar and lemon juice over the cooled cake for added sweetness and a decorative touch.
Citrus Twist: For a different flavor profile, I substitute the lemon juice and zest with orange or lime to create an orange or lime pound cake.
Berry Addition: I fold in a cup of fresh blueberries or raspberries into the batter before baking for a fruity variation.

Storage and Reheating

Storage: I store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week.
Freezing: To freeze, I wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. I thaw it at room temperature before serving.
Reheating: If I prefer warm cake, I microwave individual slices for about 10-15 seconds until just warmed through.

FAQs

What if I don't have self-rising flour?

If I don't have self-rising flour, I make my own by combining 1 ¼ cups of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.

Can I use bottled lemon juice instead of fresh?

While I can use bottled lemon juice in a pinch, I find that fresh lemon juice provides a brighter, more vibrant flavor. The zest from fresh lemons also adds an extra layer of citrusy aroma.

Is it necessary to use the lemon zest?

Using lemon zest is optional, but I highly recommend it. The zest contains essential oils that enhance the lemon flavor, making the cake more aromatic and flavorful.

Can I make this cake gluten-free?

Yes, I can make this cake gluten-free by using a gluten-free self-rising flour blend. I ensure that the blend contains a leavening agent and follow the same measurements as the regular self-rising flour.

How do I know when the cake is done baking?

I check the cake by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. I also gently press the top of the cake; if it springs back, it's ready.

Conclusion

This 4-Ingredient Lemon Pound Cake is a testament to the idea that simplicity can lead to delicious results. With minimal ingredients and effort, I create a moist, flavorful cake that delights every time. Whether I'm serving it at a gathering or enjoying a slice with my afternoon tea, this recipe never disappoints.

4-Ingredient Lemon Pound Cake Recipe

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Author: Sue
Prep Time: 10 minutes
Cook Time: 55-65 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

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

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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.