How to Make Lemon Pound Cake | Recipes Recommended

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Pour in 2 and 1/2 cups of unbleached all-purpose flour and 1 and 1/2 cups of sugar into a mixing bowl.

Add 3 teaspoons of baking powder and 1/2 teaspoon of salt to the dry ingredients.

Pour in 3/4 cup of apricot nectar and 3/4 cup of vegetable oil.

Add 2 teaspoons of lemon extract and 4 large eggs to the mixture.

Beat the mixture with a hand mixer for about 3 minutes until the batter is satiny and glossy.

Spray a loaf pan with cooking spray and secure parchment paper with clips to ensure easy removal after baking.

Pour the batter into the prepared loaf pan, scraping down the bowl to get as much batter as possible.

Remove the clips from the pan and place it into the preheated oven on the middle rack.

Prepare the lemon glaze by pouring in 1 and 1/2 cups of powdered sugar and 1/2 cup of lemon juice, mixing until combined with a rubber spatula.

After baking for about 1 hour, check if a toothpick comes out clean from the cake, then remove it from the oven.

Place the hot pan on a trivet and poke a couple dozen holes into the top of the cake with a wooden skewer.

Pour some of the lemon glaze over the top of the still hot cake, allowing it to absorb into the cake.

Gently pull the overhanging sides of the parchment paper to remove the cake from the pan.

Place the cake onto a large plate or a wire rack seated in a pan.

After the cake has cooled a little and the glaze has penetrated, spoon the rest of the glaze over the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens