With Spring finally arriving we wanted to share with you a favorite lemon pound cake recipe. The aroma as this cake bakes reminds you of warm, sunny days. It smells like summer in your kitchen with this cake baking!
This recipe is adapted from a recipe that we found a couple of years ago in a Taste of Home Magazine. We made a couple of little changes to suit our taste buds. Thanks for the inspiration Taste of Home! 🙂
3/4 cup sugar
1/4 cup butter, softened
3 large eggs
2 Tbsp lemon juice
1 Tbsp grated lemon peel
2 Tbsp canola oil
1 tsp vanilla extract
1 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
1 cup vanilla Greek yogurt
Preheat oven to 350 degrees. Coat an 8×4 inch loaf pan with cooking spray.
Beat sugar and butter in a bowl until crumbly. Add eggs, one at a time, beating after each addition. Beat in lemon juice, grated lemon peel, canola oil, and vanilla extract. In another bowl, whisk flour, baking powder, and salt. Add the flour mixture to the creamed mixture alternating the flour mixture and the yogurt. Beat just until combined.
Transfer to loaf pan. Bake 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the loaf pan for 10 minutes. Remove from pan to wire rack to cool completely.
The flavor and fragrance of this lemon pound cake is amazing! Optional ideas would be: sugar crystals on the top, drizzle a glaze over the top, or add poppy seeds to the batter. Any and all of these would be delicious additions to an already incredible recipe!