This buttery, zesty, simple lemon pound cake is drenched in lemon flavor, so every bite is filled with delicious tartness!
Prep Time15 minutesmins
Cook Time35 minutesmins
Course: Dessert
Keyword: Lemon Pound Cake, Lemon Cake
Servings: 8servings
Calories:
Author: Natasha Minocha
Ingredients
1 1/2cups ( 200 gms) All-purpose flour
2tspBaking powder
1/8tspSalt
1/4cup (50gms)Oil
1/4cup ( 55 gms)Butter, softened
1/2cup ( 120 gms) Sugar
2Eggs
1tspVanilla extract
1/4tspLemon oilOptional
1tbspLemon juice
1/2cup ( 100gms) Milk, warm
1tbspLemon zest
Lemon Glaze
1tbspLemon juice
1/4cup ( 25 gms)Icing sugar
Instructions
Preheat your oven to 180C. Grease a loaf pan - 8"X4".
In a bowl, sift together the flour, baking powder, and salt.
In a large bowl, beat the butter, oil, and sugar together till thick and fluffy. Whisk in the eggs, vanilla extract, lemon oil, and lemon juice.
Fold in the flour mixture and lemon zest into the egg mixture.
Whisk in the warm milk. Mix well until the batter is smooth and lump-free.
Pour the batter into the prepared pan and bake for 35-40 minutes or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out on a wire rack to cool completely.
Serve as is or pour over the glaze. Decorate with edible flowers and lemon zest. Allow to set, about 5 minutes, before serving. Enjoy!
Lemon Glaze
Combine the icing sugar and lemon juice till smooth and lump-free. The glaze should have a thick, pourable consistency.