- Yield: 2 mini loaves
- Prep Time: 45 minutes
- Cook Time: 1h 15 min
Lemon Pound Cake
My husband is a HUGE fan of the lemon pound cake from Starbucks, so last Christmas, I finally decided to give this one a try. Well, when Hubby likes it – you know you’ve got a keeper! :o)
Ingredients
- all-purpose flour - 1 1/2 cp
- baking soda - 1/2 tsp
- baking powder - 1/2 tsp
- sea salt - 1/2 tsp
- egga - 3
- splenda or organic sugar - 1 cp (white coloured)
- butter - 2 tbs softened
- vanilla - 1 tsp
- lemon zest - 1 tsp
- lemon juice - 1/3 cp
- 0% fat greek yoghurt - 2 tbs
- olive oil - 1/2 cp
- Icing
- icing sugar - 1 cp
- lemon juice - 2 tbs
Instructions
- Preheat oven to 350 degrees
- Combine flour, baking soda, baking powder and salt in a bowl
- Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon zest and lemon juice in a medium bowl
- Pour wet ingredient into the dry ingredients and blend until smooth
- Add oil and yoghurt and mix well
- Pour batter into 2 greased and floured mini loaf pans (or one large loaf pan)
- Bake 45 minutes and test with a toothpick to ensure the cake is done (loaf size will affect cooking times, so start around 40 minutes and check every 5 minutes until done)
- Combine icing ingredients into a bowl and mix on low speed until blended… This starts out very dry but becomes a very rich glaze
- Ice each loaf, or serve without the icing if you prefer
