Homemade Lemon Pound Cake
The recipe Homemade Lemon Pound Cake can be made in approximately 50 minutes. This recipe serves 6. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 200 calories, 3g of protein, and 8g of fat per serving. For 24 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 696 would say it hit the spot. A mixture of baking powder, canolan oil, lemon extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a very reasonably priced side dish. It is brought to you by Taste of Home. Overall, this recipe earns a rather bad spoonacular score of 26%. If you like this recipe, take a look at these similar recipes: Lemon Pound Cake with a Tangy Lemon Icing, Lemon Pound Cake with Lemon Honey Glaze, and Lemon Pound Cake with Candied Lemon Slices.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
3/4 teaspoon baking powder
3 tablespoons canola oil
1/3 cup confectioners' sugar
1 egg
2/3 cup all-purpose flour
1/2 teaspoon lemon extract
2 tablespoons lemon juice
3 tablespoons orange juice
1 teaspoon poppy seeds, optional
1/8 teaspoon salt
1/3 cup sugar
Equipment:
bowl
loaf pan
toothpicks
wire rack
frying pan
whisk
Cooking instruction summary:
Directions In a small bowl, combine the sugar, egg, oil, orange juice and extract. Combine the flour, baking powder and salt; add to egg mixture and mix well. Stir in poppy seeds if desired. Pour into a greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For glaze, in a small bowl, whisk confectioners' sugar and lemon juice until smooth; drizzle over cake. Yield: 1 mini loaf (6 slices). Originally published as Lemon Pound Cake in ReminisceApril/May 2009, p 50 Nutritional Facts 1 slice equals 200 calories, 8 g fat (1 g saturated fat), 35 mg cholesterol, 111 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, combine the sugar, egg, oil, orange juice and extract.
2. Combine the flour, baking powder and salt; add to egg mixture and mix well. Stir in poppy seeds if desired.
3. Pour into a greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pan.
4. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. For glaze, in a small bowl, whisk confectioners' sugar and lemon juice until smooth; drizzle over cake.
Nutrition Information:
covered percent of daily need
