Step 1: Making the Lemon Pound Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Cream the Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the Eggs: Add the eggs one at a time, beating well after each addition.
- Mix in the Wet Ingredients: Beat in the sour cream, milk, lemon zest, lemon juice, and vanilla extract until combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
Step 2: Preparing the Condensed Milk Glaze
- Heat the Glaze Ingredients: In a small saucepan, combine the sweetened condensed milk and lemon juice. Heat over low heat, stirring frequently, until the mixture is smooth and warmed through.
- Adjust Consistency: If the glaze is too thick, add 1-2 tablespoons of milk to reach your desired consistency.
- Add Vanilla Extract: Stir in the vanilla extract, if using, for added flavor.
Assembling the Cake
- Glaze the Cake: Once the cake is completely cooled, pour the warm condensed milk glaze over the top, allowing it to drizzle down the sides.
- Garnish (Optional): Sprinkle with extra lemon zest for added color and flavor.
5. Tips for Perfect Pound Cake
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for a smoother batter and better texture.
- Don’t Overmix: Mix the batter just until combined to prevent a dense cake.
- Check for Doneness: The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs.
6. Serving Suggestions
- Serve the cake on its own or with a dollop of whipped cream for added indulgence.
- Pair with a cup of tea or coffee for a delightful afternoon treat.
- Add fresh berries or a scoop of vanilla ice cream for an extra touch.
7. FAQs and Storage Tips
- Can I use a different citrus for the glaze? Yes, you can substitute lemon juice with lime or orange juice for a different flavor.
- How should I store the cake? Store the cake in an airtight container at room temperature for up to 4-5 days. For longer storage, you can freeze the cake, wrapped tightly, for up to 3 months.
- Can I make the glaze ahead of time? Yes, you can prepare the glaze in advance and store it in the refrigerator. Warm it gently before using.
8. Conclusion: A Sweet and Tangy Treat
This Lemon Pound Cake with Condensed Milk Glaze is a delightful treat that combines classic flavors with a rich, creamy twist. Whether you’re serving it for a special occasion or enjoying it with your afternoon tea, this cake is sure to be a hit. Enjoy the zesty lemon flavor and the sweet, luscious glaze in every bite!
Happy baking, and may your kitchen be filled with the wonderful aroma of this delightful lemon pound cake!