Pound Cake

I found this recipe on Alex Guernashelli’s page of this lemony, sweetened condensed milk recipe pound cakeand thought, “I am going to make this.” So after taking a screenshot of her recipe, I decided to sit down and give it a try.

First cream together your butter and sugar. Whenever creaming these two ingredients I like to mix them for at least 10 minutes. This allows it to be light and fluffy, and simply takes your baking to the next level.

Next, when adding your eggs turn the mixer off. We are all adults here so we should be able to crack eggs without getting shells in there, but on the occasional bad day we all fall victim to this. To avoid little crunches in your bread simply turn off the mixer when adding your eggs. Lastly, mix each egg in thoroughly and one at a time. Mix your remaining pound cake ingredients and place into a greased loaf pan.

While your pound cake cooks, mix up your frosting or, if you prefer, lemon glaze. Pour your topping over your cooled pound cake, cut and serve!

Click here to follow my step by step instruction on my Youtube channel.

Pound Cake

5 from 1 vote
The perfect, lemony pound cake all will love.
Prep Time15 minutes
Cook Time1 hour
Cool time15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Cake
Servings: 10 people


  • 1 8x14 loaf pan


  • 1 cup and 1 tbsp butter softened
  • 1/2 cup sugar
  • 3 eggs room temp
  • 1 14 oz can sweetened, condensed milk
  • 1 large lemon zest and juice
  • 2 tsp vanilla
  • 1 1/3 cup all purpose flour
  • 3/4 tsp baking powder
  • 1 tsp kosher salt


  • 1 stick butter softened
  • 2 cups confectioners sugar


  • Preheat your oven to 350. Grease an 8x4 loaf pan with 1 tbsp of butter.
  • Batter: In the bowl of an electric mixer fitted with the paddle. Cream butter and sugar on high until fluffy, roughly 5-8 minutes. Beat in eggs, one at a time. Add in 3/4 cups of sweetened condensed milk, the lemon zest, and vanilla. Gently stir in the flour, baking powder, and salt.
  • Pour batter into greased pan. Bake for 60 minutes. Cool in a pan for 15 minutes and then remove from a pan.
  • Frosting: In the electric mixer fitted with the paddle, beat the butter with a pinch of salt until fluffy, 2-3 minutes. Min in the sugar and lemon juice and beat for another 1-2 min. When cake is cool, frost. (If you like extra sweet, drizzle the frosting with the remainder - about 1/2 cup of condensed milk, if desired. Otherwise, resernche the remaining 1/2 cup in the can for a quick caramel sauce or drizzle over ice cream, yogurt or fresh fruit).



Write a Reply or Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

  • 5 stars
    Great! So good we didn’t even make the frosting!
    There is a mistake in the instructions that missed me up for a second but after a minute I realized it was an error, Equipment says 1 8×14 loaf pan!