Calling all lemon lovers! Kirbie’s Cravings, the beloved food blog, has shared a sensational recipe for a lemon pound cake that will tantalize your taste buds with its simplicity and delightful flavor. Get ready to impress with this easy-to-make treat that requires just four ingredients!
Kirbie’s secret? This lemon pound cake is soft, moist, and bursting with fresh lemon flavor. But here’s the real kicker – it’s butter- and oil-free! The cake is made with a combination of eggs, condensed milk, self-raising flour, and a generous dose of lemon juice and zest. This simple combination delivers a delightful cake that’s perfect for any occasion, from brunch to dessert.
Ready to whip up this culinary masterpiece? Here’s what you’ll need:
Ingredients:
* Three large eggs
* 303g condensed milk
* 128g self-raising flour
* Two tablespoons of lemon juice and two teaspoons of lemon zest (from one lemon)
Instructions:
1. Preheat your oven to 163 degrees Celsius (325 degrees Fahrenheit) and line an eight-by-four-inch loaf tin with greaseproof paper.
2. In a large mixing bowl, combine the eggs and condensed milk. Using a spatula, scrape the sides of the measuring cup to ensure all the condensed milk is incorporated. Whisk until the eggs are fully blended and the batter is uniform.
3. Add the flour and whisk until fully incorporated, ensuring no lumps remain. For an even smoother batter, you can use an electric mixer. If using an electric mixer, make sure to mix the flour in on low speed to avoid over-mixing.
4. Gently fold in the lemon juice and zest, ensuring they are evenly distributed throughout the batter.
5. Pour the batter into the prepared loaf tin and bake for about 45 minutes, or until the cake is cooked through. To test for doneness, insert a toothpick into the center of the cake. It should come out mostly clean. Additionally, the cake should bounce back when you press gently on its surface.
6. Allow the cake to cool completely in the pan before removing it. For that extra touch of lemony goodness, wait until the cake is fully cooled before drizzling the optional lemon glaze.
Optional Lemon Glaze:
1. Combine one cup of icing sugar with one to two tablespoons of lemon juice, adjusting the amount of lemon juice to achieve your desired glaze consistency. Kirbie suggests starting with one tablespoon and gradually adding the second as needed, as a little liquid goes a long way in thinning out the glaze.
2. If you prefer a less tart glaze, use just one tablespoon of lemon juice and thin it out with water or milk.
With its effortless preparation, incredible flavor, and irresistible aroma, this lemon pound cake is sure to become a family favorite. So gather your ingredients, preheat your oven, and get ready to bake up a batch of this delightful treat!