How to Make Lemon Pound Cake | Lemon Pound Cake Recipe | Hilah Cooking

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while adding moisture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Cream together the soft butter until smooth.

Add granulated sugar to the butter and cream together until it looks like wet sand.

Mix together milk and lemon juice to create a buttermilk substitute.

Zest fresh lemons and mix the zest into the butter and sugar mixture.

Add eggs one at a time, mixing well after each addition.

Add vanilla extract to the mixture.

Combine all-purpose flour, baking powder, baking soda, and salt in a bowl.

Alternate adding the dry ingredients and the milk mixture to the butter mixture, mixing until just combined.

Grease and flour two loaf pans and divide the batter evenly between them.

Smooth the tops of the batter in the pans and tap them to release air bubbles.

Bake at 325°F for about 1 hour, or until the edges pull away from the pan.

Cool the cakes in the pans for about an hour until slightly warm.

Run a butter knife around the edges of the cakes to help release them from the pans.

Flip the cakes out onto a plate and tap them to release.

Prepare a glaze by mixing powdered sugar with lemon juice until pourable but thick.

Drizzle the glaze over the cooled cakes, optionally adding lemon zest or dried lavender for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens