03/06/2026
🍋 Lemon Pound Cake
By Phillis
INGREDIENTS:
Lemon Pound Cake
🍾 1 cup vegetable oil (or any neutral oil)
🍚 2 ½ cups granulated sugar
🥚 6 large eggs, rm temp
🍋 1/4 cup lemon juice
🍋 Zest of one large lemon
🥣 1 cup full-fat sour cream (or Greek yogurt or buttermilk)
🍋 1 Tbsp pure lemon extract
🍚 3 1/2 cups all-purpose, sifted
🧂 1 tsp salt
🫙 2 tsp baking powder
🫙 1/2 tsp baking soda
🟡 few drops of yellow food colouring, optional
Lemon Icing:
🍚 2 1/2 cups powdered sugar
🍋 3-4 Tbsp lemon juice
DIRECTIONS:
Lemon Cake:
🥣 Preheat the oven to 350 F.�🥣 in medium bowl, sift together flour, baking powder, baking soda and salt and set aside.�🍾 Use either a stand mixer with a be**er attachment or an electric hand mixer, combine the oil and the sugar.
🥚 Add the eggs, one at a time and mix only until combined.�🍋 Add the sour cream, lemon juice, lemon zest, lemon extract or oil.
🥣 Mix in the dry ingredients. Mix only until the batter is smooth and combined. Do not Over mix
🥣 Use a rubber spatula to scrape the bottom and the sides of the bowl occasionally.�🟡 If you want a bit more lemon color, add a few drops of yellow food coloring and stir with a spatula only until combined into the cake batter.
🍞 Grease 2 9×5-inch cast iron or metal loaf pans. Do not use Glass pans
🥣 Divide the cake batter evenly into two prepared baking pans. Gently spread the cake batter out evenly with a spatula. Jiggle �⏰ Bake in a preheated 350F oven for 40-50 minutes or until toothpick comes out clear.
⭐️ Be very careful not to bump the cake or it will fall!
🍰 Let the cakes cool for 10 minutes in the pan. Remove from baking pans and let cool on a baking rack.�
Lemon Icing:
🍚 Mix together the icing ingredients in a medium size bowl with a whisk.
🍋 Add more lemon juice for your desired thickness.
🍋 Add lemon rind, optional�🥣 Once the cakes are completely cooled, spoon the icing over each cake.
NOTES:
🍰 This cake freezes well. When preparing it for the freezer, freeze it unglazed. Once it is thawed, then glaze it.