This Lemon Pound Cake with Condensed Milk Glaze is a perfect blend of tangy lemon and rich, creamy sweetness. The pound cake is tender and moist, with a bright lemon flavor that’s beautifully complemented by a luscious glaze made from sweetened condensed milk. It’s ideal for afternoon tea, special occasions, or any time you want to enjoy a delightful treat.
Let’s walk through how to make this delectable cake that’s sure to impress!
Table of Contents
- Introduction: Why This Cake Is a Must-Try
- Ingredients You’ll Need
- Tools and Equipment
- Step-by-Step Recipe
- Making the Lemon Pound Cake
- Preparing the Condensed Milk Glaze
- Tips for Perfect Pound Cake
- Serving Suggestions
- FAQs and Storage Tips
- Conclusion: A Sweet and Tangy Treat
1. Introduction: Why This Cake Is a Must-Try
The Lemon Pound Cake with Condensed Milk Glaze is more than just a dessert—it’s a slice of sunshine in every bite. The cake’s dense and buttery texture pairs beautifully with the tangy lemon flavor, while the condensed milk glaze adds a rich, creamy sweetness. This cake is perfect for those who love a classic pound cake with a zesty twist.
2. Ingredients You’ll Need
For the Lemon Pound Cake:
- 1 cup unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup sour cream
- ¼ cup milk
- Zest of 2 large lemons
- Juice of 1 large lemon
- 1 tsp vanilla extract
For the Condensed Milk Glaze:
- 1 cup sweetened condensed milk
- 2 tbsp lemon juice
- 1-2 tbsp milk (to adjust consistency, if needed)
- ½ tsp vanilla extract (optional)
- Lemon zest (for garnish, optional)
3. Tools and Equipment
- 9×5-inch loaf pan (for baking the cake)
- Mixing Bowls
- Electric Mixer (stand or hand)
- Whisk
- Rubber Spatula
- Cooling Rack
- Measuring Cups and Spoons
- Small Saucepan (for the glaze)