Description
A moist and flavorful lemon pound cake that captures the essence of spring with bright lemon flavor and a delightful glaze.
Ingredients
- 1 medium lemon (grated zest)
- ¼ cup lemon juice
- 1 cup milk (dairy-free options are suitable)
- ⅓ cup yogurt (dairy-free variations available)
- ¾ cup sugar
- ¼ cup oil (canola, sunflower, avocado, or light olive oil)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (180°C) and line a loaf pan with parchment paper.
- In a large mixing bowl, combine lemon zest, lemon juice, milk, yogurt, sugar, oil, and vanilla extract; whisk until smooth.
- Sift in flour, salt, and baking powder; gently mix until combined without overmixing.
- Pour batter into prepared loaf pan and bake for 45 to 50 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar, vanilla extract, and lemon juice in a bowl until smooth.
- Once cooled, drizzle glaze over the cake, slice, and serve.
Notes
Using room temperature ingredients helps create a uniform batter. Avoid overmixing for the best texture.
