Every weekend, I try to meal prep for the upcoming week. It helps keep things organized, ensures that there are quick meals ready to go, and most importantly, means that there are always some homemade snacks on hand. One of my go-to recipes for this is this Lemon Pound Cake. I stumbled upon this recipe a few years back, and since then, it has been my absolute favorite for tea-time treats.
Not only is it incredibly easy to make, but it also has the perfect balance of flavors—rich, buttery, and infused with just the right amount of citrusy zing. The best part? It’s not overly sweet! The only sweetness comes from the condensed milk, making it a great option for those who prefer a more subtle treat.
This cake is also a fantastic option to bring along for a lunch or tea party. It’s simple yet elegant, pairs beautifully with tea or coffee, and has a soft, melt-in-your-mouth texture that everyone loves. Whether you’re looking for a midweek pick-me-up or something to serve guests, this Lemon Pound Cake has got you covered.
So, what exactly is a pound cake? Traditionally, pound cake gets its name from its original ratio—one pound each of butter, sugar, eggs, and flour. Over time, variations have emerged to make it lighter, more flavorful, and suited to different tastes. This version swaps sugar for condensed milk, which not only provides sweetness but also adds moisture, making the cake soft and rich.
Lemon Pound Cake
Buttery, moist, and infused with fresh lemon zest, it's the perfect tea-time snack or party treat.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tsp Vanilla essence (optional)
- 1 cup condensed milk
- 1 cup butter (softened)
- 1/4 cup water
- Rind of one whole lemon (grated)
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 180°C(350°F). Grease and flour a loaf pan to prevent sticking.
- In a mixing bowl, whisk together the flour and baking soda and keep it aside
- In a separate mixing bowl, beat the softened butter until smooth. Gradually add the condensed milk and continue to beat until the mixture is light and fluffy. Add 1/4 cup of water and mix well.
- Stir in the grated lemon rind and lemon juice. Optionally you can add 1 tsp Vanilla essence too.
- Now add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix, as this can make the cake dense.
- Pour the batter into the prepared loaf pan and smooth the top. Bake at 180°C(350°F) for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Once completely cooled, slice and enjoy with a cup of tea or coffee!
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Tips:
- For extra zing, drizzle with a simple lemon glaze (powdered sugar + lemon juice) once cooled.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
This Lemon Pound Cake is rich, moist, and bursting with citrusy goodness—perfect for any occasion. Let me know how yours turns out and tag me with your version on Instagram @platefullofyumm 🙂