Lemon Pound Cake

Lemon Pound Cake

Lemon Pound Cake

A luscious, bright yellow cake that has a wonderful lemon flavor that comes from adding both lemon zest and lemon juice. Great for afternoon tea or lunch box treats! It stays moist for days.  If you are a citrus lover, you will love this one. Serve the cake dusted with powdered sugar.

The cake is super sweet and tender, so need to add any frosting, the powdered sugar would be enough. If you need the lemon flavor to be obvious, add some lemon extract.

If keeping the cake at room temperature, wrap well in cling film to prevent it from drying out , but be sure to wait until the cake has totally cooled down. Happy eating!!

 

 

 

 

 A wonderful lemon flavor that comes from adding both lemon zest and lemon juice

 

I have a love affair for all things lemony

 

Ingredients:

3 cups sugar
3 cups flour
1 cup/2 sticks butter, softened
⅓ cup canola or vegetable oil
1 cup milk
5 eggs
1 tablespoon baking powder
1/8 teaspoon salt
Zest of 1 lemon
Juice of a freshly squeezed lemon juice
⅓ cup icing sugar (powdered sugar) to dust the cake after baking

Directions:

Preheat the oven to 180°C/350°F.
Prepare a large Bundt cake tin.
Grease the tin with a small piece of butter then lightly coat with some flour.
Combine the flour, salt, and baking powder in a bowl.
Add the butter, oil, and sugar to a mixing bowl, and beat with a mixer on high speed for 30 seconds.
Add the eggs, one at a time, beating well after every addition.
Pour half a cup of the milk and mix to integrate. Fold in half the flour mixture. Mix with a wooden spoon at this stage.
Pour the rest of the milk and stir.
Add the rest of the flour mixture and stir well to fully incorporate the batter.
Add the lemon juice and zest and stir one more time.
Transfer the batter to the cake tin.
Bake for about 55-60 minutes, or until you insert a skewer into the center of the cake and it comes out clean.
Remove from the oven and set aside to cool down for 20 minutes.
Invert the cake to a flat dish. Sprinkle some icing sugar over the cake, optional.!

Looking for more cirtus-flavored cakes:

Orange Cake/Le Gateau Sevillan

Lemon Blueberry Cake

 

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine

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