Lemon Pound Cake
This buttery, zesty, simple lemon pound cake is drenched in lemon flavor, so every bite is filled with delicious tartness!
Servings: 8 servings
Calories: 293kcal
Ingredients
- 1 1/2 cups All-purpose flour
- 2 tsp Baking powder
- 1/8 tsp Salt
- 1/4 cup Oil
- 1/4 cup Butter, softened
- 1/2 cup Sugar
- 2 Eggs
- 1 tsp Vanilla extract
- 1/4 tsp Lemon oil Optional
- 1 tbsp Lemon juice
- 1/2 cup Milk, warm
- 1 tbsp Lemon zest
Lemon Glaze
- 1 tbsp Lemon juice
- 1/4 cup 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.
Nutrition
Serving: 1 Serving | Calories: 293kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 211mg | Potassium: 73mg | Fiber: 1g | Sugar: 17g | Vitamin A: 265IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1mg