How many lemons will you need? About 4 to 5 lemons total, for the cake and glaze. And make sure to zest the lemons before you juice them!
Why use sweetened condensed milk instead of regular milk? I used sweetened condensed milk so I could add milk and sweetness at the same time - this baking trick works beautifully with tart lemon juice.
Easy Lemon Pound Cake with Lemon Glaze
Cooking spray
3 cups all-purpose flour, plus about 1 tablespoon for dusting the Bundt pan
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice
14-ounce can sweetened condensed milk
For the lemon glaze:
1 1/2 cups powdered sugar
2 tablespoons fresh lemon juice
2 tablespoons melted butter
Preheat the oven to 325 degrees. Coat a 10-inch Bundt pan with cooking spray and dust with flour (tap out any excess flour).
In a medium bowl, combine the flour, baking soda and salt. Mix well and set aside.
In a mixing bowl, beat together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Beat in the lemon zest, lemon juice, and vanilla, scraping down the sides of the bowl as necessary.
Beat in 1/3 of the flour mixture. Beat in half of the sweetened condensed milk. Beat in another 1/3 of the flour mixture. Beat in remaining sweetened condensed milk. Beat in remaining flour mixture.
Spoon the batter into the prepared pan and smooth the surface. Bake for 50 minutes, until a wooden pick comes out clean or with little bits of cake clinging to it. Cool on a rack for 10 minutes.
Invert the cake onto the rack.
To make the glaze, whisk together the powdered sugar, lemon juice and melted butter. Spoon the glaze over the warm cake, allowing the glaze to drip down the sides. Slice and serve.
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