Oh hey, lemon again? To be honest, I’m not a fan of lemon flavored things. Actually, let me correct that; I’m not a fan of overly lemon flavored treats. I don’t mind mild lemon flavor, but I’m not a fan of the body-distorting-mouth-puckering-in-your-face-lemon flavor. This pound cake takes a ride on the milder side, and is refreshing and perfect for the ongoing gorgeous spring season.
Fun fact- these lemons were actually grown in my mother’s backyard! When she was visiting in December, she filled her luggage with these lemons (her tree only produces harvest in the winter months) to share with us 🙂
(Recipe adapted from Sally’s Baking Addiction)
Lemon Pound Cake
Yield: 1 Loaf
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- ¼ cup oil
- 3 eggs
- ¼ cup yogurt or sour cream
- 3 tablespoons (1 whole lemon) lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 1 – 2 tablespoons milk
Preheat oven to 350°F and set aside a greased loaf pan.
In a large bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
In the bowl of a mixer, beat butter on high speed until light and fluffy, about 1 minute. Add sugar and oil and beat on high speed until creamed, about 2 minutes. Reduce speed to low and add eggs, one at a time. Add yogurt (or sour cream), lemon juice, lemon zest, and vanilla and mix until thoroughly combined, making sure to scrape the bowl as needed. Add dry ingredients and mix on low speed until just combined.
Pour batter into loaf pan and bake until an inserted toothpick comes out with just a few moist crumbs attached, about 45 to 60 minutes. If the top is browning too quickly, tent with a piece of aluminum foil.
Allow cake to cool for 1 hour, then transfer to a wire rack and cool completely.
In a bowl, whisk together sugar and 1 tablespoon milk, adding more milk if needed to thin it out. Pour over cake while it is still slightly warm, and cool completely before serving.