Tanya P.: "I will admit that I didn't expect much when I was…" Read More

Sweetened condensed milk lends incomparable moistness to this pound cake (and a host of other desserts), as well as imparting distinctive flavor. It's also a convenient alternative to using regular milk (or cream) and sugar, with one less ingredient to measure. Fresh lemon juice is mixed into the batter to keep the sweetness factor in check, and more lemon juice (and zest) is used to make the icing that's drizzled over the cooled cake after baking. Grated lemon zest is a fitting garnish.


  • 50 grams butter
  • 400 grams sweetened condensed milk
  • 4 eggs
  • 120 grams flour
  • 2 lemons
  • salt
  • 2 teaspoons baking powder
  • 150 grams powdered sugar
  • chocolate shavings


  1. Preheat the oven to 170 degrees Celsius for approximately 35 to 40 minutes.
  2. Melt the butter in a saucepan on low heat and allow it to come to room temperature.
  3. Add the butter to a bowl with the condensed milk, juice of 1 lemon, eggs, and a pinch of salt. Mix well using an electric hand mixer.
  4. Incorporate the flour sifted with the baking powder into the bowl and mix well.
  5. Butter a 24 centimeter by 13 centimeter loaf pan and line it with parchment paper.
  6. Pour the batter into the loaf pan and bake for approximately 35 to 40 minutes.
  7. While the cake cools, prepare the icing by placing the powdered sugar in a bowl and dilute it with as much lemon juice (or orange juice) as needed for the icing to be fluid.
  8. Pour the icing onto the cooled cake so that it also falls on the sides of the cake. Sprinkle the cake with lemon zest. Let the icing dry, then serve.
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NutritionView more



Calories780Calories from Fat230
Total Fat26g40%
Saturated Fat14g70%
Trans Fat
Calories from Fat230
Total Carbohydrate125g42%
Dietary Fiber4g16%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
I am usually a reasonably good cake maker. I made this cake before work as it seemed so quick and easy. When it came out of the oven all looked well. I cut a slice while still warm to take to work and the texture looked great. When I took it out to eat it was like rubber. When I got home the whole cake had turned to rubber. I have no idea what went wrong but I have never seen this happen before. I hope other bakers have better luck.
Tanya P. 2 Jun 2015
I will admit that I didn't expect much when I was making this recipe. However, I was pleasantly surprised to find that this recipe created a better pound cake than any of my other recipes. It had a better taste than most others and it was extremely dense and moist. I really enjoyed making this 5 star recipe and am already making another one.