4 Ingredient Lemon Pound Cake
The secret to this 4 ingredient lemon pound cake is sweetened condensed milk. Dense but moist, it makes a great base for strawberry shortcake. When served by itself, I top it with a simple lemon juice and powdered sugar glaze.
Ingredients
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3 large eggs
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1 (14 ounce) can sweetened condensed milk
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1/4 cup fresh lemon juice
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4 teaspoons lemon zest (optional)
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1 1/4 cups self-rising flour
Instructions
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray, line bottom and sides with parchment paper, and spray again with nonstick cooking spray. Set aside.
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Whisk eggs, sweetened condensed milk, lemon juice, and lemon zest in a bowl. Add flour and mix just until flour is moistened. Pour batter into the prepared loaf pan.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Cool completely on a wire rack before removing from the pan.
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