Here's a simple yet delightful 4-Ingredient Lemon Pound Cake recipe that packs a punch of lemony freshness. It’s an easy dessert perfect for any occasion, whether a casual tea time or a special gathering.
Ingredients:
- 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:
- Preheat your oven to 350 degrees F (175 degrees C).
- 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 helps in easy removal of the cake once baked.
- Mix Ingredients:
- In a large mixing bowl, whisk together the eggs, sweetened condensed milk, lemon juice, and lemon zest until well combined.
- Add the self-rising flour to the mixture. Stir just until the flour is moistened, ensuring not to overmix as this can make the cake tough.
- Bake the Cake:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Start checking at 55 minutes to prevent overbaking.
- Cool and Serve:
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- This step ensures that the cake sets properly and maintains its structure when sliced.
Serving Suggestions:
- Dust with powdered sugar or top with a simple glaze made from powdered sugar and lemon juice for an extra touch of sweetness and zing.
- Serve as is or with a side of whipped cream or a scoop of vanilla ice cream.
Storage:
- Store leftover lemon pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This Lemon Pound Cake is not only straightforward with its four ingredients but also irresistibly moist and packed with lemon flavor. Enjoy this delightful treat with your loved ones!
4-Ingredient Lemon Pound Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings
Description
This 4 Ingredient Lemon Pound Cake is a marvel of simplicity and flavor. It combines just a few basic ingredients to create a moist, dense cake with a rich lemon taste that's perfect for any occasion, whether it's a casual tea time or a festive gathering.
Ingredients
- 1 box (about 15.25 oz) lemon cake mix
- 1 package (3.4 oz) instant lemon pudding mix
- 4 large eggs
- 1 ¼ cups water
Instructions
-
Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
-
Mix Ingredients:
- In a large mixing bowl, combine the lemon cake mix and lemon pudding mix. Add the eggs and water. Beat with an electric mixer on medium speed until the ingredients are well blended and the batter is smooth.
-
Bake the Cake:
- Pour the batter into the prepared bundt pan. Smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
-
Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or drizzle with a simple lemon glaze if desired.
Notes
- For a lemon glaze, simply mix 1 cup of powdered sugar with 2 tablespoons of lemon juice until smooth.
- Adding a tablespoon of lemon zest to the batter can enhance the lemon flavor even more.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
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