4-Ingredient Lemon Pound Cake Recipe

Name: 4-Ingredient Lemon Pound Cake
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 12
Ingredients: 3 large eggs; 1 (14 ounce) can sweetened condensed milk; 1/4 cup fresh lemon juice; 4 teaspoons lemon zest (optional); 1 1/4 cup self-rising flour

Cook Time: 55 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings:

3 large eggs
1 (14 ounce) can sweetened condensed milk
1/4 cup fresh lemon juice
4 teaspoons lemon zest (optional)
1 cups self-rising flour

Directions

Step 1: Preheat the oven to 350F (175C). Spray a 9x5-inch loaf pan with nonstick spray, line the bottom and sides with parchment paper, and spray again with nonstick cooking spray. Set aside.

Step 2: In a bowl, whisk together the eggs, sweetened condensed milk, lemon juice, and lemon zest (if using).

Step 3: Add the flour to the mixture and stir gently until the flour is just moistened. Do not overmix.

Step 4: Pour the batter into the prepared loaf pan, ensuring it is evenly distributed.

Step 5: Bake the mixture in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Allow the loaf to cool completely on a wire rack before removing it from the pan. Once cooled, slice and serve.

Nutrition Facts

Per serving (12 servings total):

Calories: 208
Total Fat: 5g (7% Daily Value)
Saturated Fat: 3g (14% Daily Value)
Cholesterol: 62mg (21% Daily Value)
Sodium: 230mg (10% Daily Value)
Total Carbohydrate: 34g (12% Daily Value)
Dietary Fiber: 0g (1% Daily Value)
Total Sugars: 24g
Protein: 6g (13% Daily Value)
Vitamin C: 3mg (3% Daily Value)
Calcium: 178mg (14% Daily Value)
Iron: 1mg (5% Daily Value)
Potassium: 204mg (4% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Origin and History

The lemon pound cake has its roots in European culinary traditions, particularly in the UK and France, where "pound cakes" were originally made with a pound each of butter, sugar, flour, and eggs. Over time, these simple cakes evolved and were adapted across different cultures, with lemon becoming a popular flavor due to its bright and refreshing taste. The inclusion of lemon zest and juice adds a tart contrast to the cakes rich, dense texture. This version, made with just four ingredientseggs, sweetened condensed milk, lemon juice, and self-rising flouroffers a simplified approach to the classic pound cake, making it perfect for busy bakers who still want a flavorful, homemade dessert.

Regional Variations

While lemon pound cake is popular across the globe, its ingredients and preparations vary by region. In the United States, it is commonly made using self-rising flour, which eliminates the need for baking powder and salt. In contrast, in the UK and other European countries, traditional pound cake recipes often include butter and a more complex mix of ingredients like baking powder, making the texture lighter and fluffier. Additionally, in some Southern U.S. recipes, lemon zest is sometimes replaced with orange zest or other citrus fruits, which give the cake a slightly different but equally refreshing flavor.

How it Differs from Similar Desserts

The 4-ingredient lemon pound cake stands out among similar desserts due to its simplicity and dense texture. Unlike lighter cakes such as sponge cake or chiffon cake, the pound cake has a more compact crumb, which makes it perfect for pairing with fresh fruits like strawberries or a drizzle of glaze. Many pound cakes also include butter, which is omitted in this version, making it slightly less rich but still full of flavor. The use of sweetened condensed milk also adds a distinct sweetness that sets it apart from other cakes made with regular sugar or syrups.

Where is it Usually Served?

This 4-ingredient lemon pound cake is versatile and can be served at various occasions. In the United States, it is often served as a dessert at family gatherings, picnics, and barbecues. Its simple yet elegant appearance also makes it a popular choice for afternoon teas or brunches. The cakes bright lemon flavor and dense texture make it a perfect match for fresh berries, whipped cream, or even a scoop of ice cream. Its also commonly enjoyed with a cup of coffee or tea, adding a refreshing citrus twist to the traditional cake offerings.

Interesting Facts

1. Lemon is not only prized for its tartness but also its health benefits, such as being a good source of Vitamin C, which boosts immunity.

2. Pound cake gets its name from the traditional recipe that called for one pound of each of the four main ingredients: butter, sugar, eggs, and flour.

3. This version of the lemon pound cake, using just four ingredients, highlights the trend of simplifying traditional recipes, making them more accessible to beginner bakers.

4. While this recipe does not use any butter, many lemon pound cakes feature a buttery flavor, which can be recreated in this version by using a small amount of butter or oil if desired.

Conclusion

Whether you're a seasoned baker or a beginner, the 4-ingredient lemon pound cake offers an easy yet delicious way to enjoy a classic dessert with a citrusy twist. Its simplicity, versatility, and rich flavor make it a favorite in many households. By using just a few pantry staples, this cake is an excellent choice for those looking for a quick, no-fuss treat that still packs a punch of flavor.

FAQ about 4-Ingredient Lemon Pound Cake Recipe

If you don't have self-rising flour, you can substitute it by combining 1 1/4 cups all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon salt.

Store the cooled lemon pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to 1 week.

Yes, you can freeze the lemon pound cake. Wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it at room temperature before serving.

Yes, you can increase the amount of lemon zest or lemon juice to intensify the lemon flavor. Just be mindful that too much liquid might alter the texture of the batter.

Sweetened condensed milk is key to the moist texture of this cake. If you need a substitute, you could use evaporated milk and sugar, but the texture and sweetness might differ slightly.

This lemon pound cake pairs wonderfully with fresh fruit, whipped cream, or a drizzle of lemon glaze. It's also delicious on its own or with a cup of tea.

You can bake this cake in a different pan size, but baking time may vary. If using a smaller pan, the cake will likely cook faster, so check for doneness earlier. If using a larger pan, the cake may take longer.

The cake's density comes from the condensed milk, which adds moisture and richness. It should be dense but still light. If the cake is too heavy, ensure you aren't overmixing the batter, which can make it too dense.

Using parchment paper helps ensure that the cake comes out of the pan easily and prevents sticking. While it's not strictly necessary, it's highly recommended for best results.

If the cake turns out too sweet, you can reduce the amount of sweetened condensed milk slightly, or pair the cake with unsweetened toppings like whipped cream or a tangy fruit compote to balance the flavor.

Comments

Liz Dalton 'Lizzie'

10/06/2025 01:52:54 PM

This one's a keeper! So easy to make and it turned out fantastic! It has a thicker texture than cake but still light and airy and can definitely hold up well with lots of fruit on top! We enjoyed it with the suggested lemon juice and confectioners' sugar drizzle. Simple and elegant! The lemon taste was a refreshing hit. This one will be made again and again!