Bright citrus loaf cake (Print Version)
# Ingredients:
→ Lemon Pound Cake
01 -
6 ounces yogurt (either vanilla or lemon)
02 -
3/4 cup oil (avocado, safflower, or macadamia nut oil recommended)
03 -
1 1/2 cups granulated sugar
04 -
3 large eggs
05 -
1 tablespoon lemon zest (from about 2 medium sized lemons)
06 -
2 teaspoons lemon extract
07 -
2 cups all purpose flour
08 -
2 teaspoons baking powder
09 -
1/2 tsp salt
→ Lemon Glaze
10 -
1 cup powdered sugar
11 -
2 teaspoons lemon extract
12 -
6-8 teaspoons lemon juice
# Instructions:
01 -
Preheat oven to 350℉.
02 -
Line a 9 inch loaf pan with parchment paper and lightly spray with cooking spray.
03 -
In a large mixing bowl whisk together yogurt, oil, sugar, eggs, zest and extract.
04 -
In a separate medium sized mixing bowl whisk together flour, salt and baking powder.
05 -
Add dry ingredients to wet and mix together until just incorporated.
06 -
Pour batter into prepared loaf pan and bake for 50-60 minutes or until cake tester comes out clean. Cool in the pan for 20 minutes and then remove and let cool completely before applying glaze.
07 -
Once cake is completely cooled, mix together half of icing ingredients (1/2 cup powdered sugar, 1 tsp extract and 3-4 teaspoons of lemon juice) until smooth. Pour over top of cake and evenly spread. Let dry for 30 mins.
08 -
Repeat the process with the second half of glaze ingredients. This trick keeps most of the glaze on the top of the cake.
# Notes:
01 -
Use cow's milk yogurt with regular sugar.
02 -
Avocado oil is recommended, but safflower or macadamia nut oil are both healthy neutral oils that work well.
03 -
With older lemons it may take up to 4 to retrieve 1 tablespoon of zest.
04 -
The easiest way to line a loaf pan is with one longer strip of parchment lining the length and a thicker square lining the width.
05 -
Depending on your oven, this lemon loaf may take up to 1 hour and 10 mins to fully bake.