Zesty Lemon Pound Cake - Baking At Homepinterestfacebooktwitter

Step 1

Preheat the oven to 350° F. Grease and flour a 9×5-inch loaf pan.In a large measuring cup whisk together the oil, eggs, milk, vanilla and lemon zest; set aside.In a bowl blend together the flour, 1 ¼ C. sugar, baking powder and salt with an electric mixer.Add the milk mixture and beat just until smooth.Pour the batter into the pan and run a knife through the batter 1-inch in from the edge of the pan. (This helps the cake rise evenly.)Bake in the middle of the oven for 45 to 50 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes.Remove the cake from the pan, while still warm, and put it on a platter.With a wooden skewer, poke holes all over the top of the cake. Stir together the remaining ½ C. sugar and lemon juice and spoon evenly over the cake. Let the cake cool completely, uncovered, before slicing.

Step 2

Preheat the oven to 350° F. Grease and flour a 9×5-inch loaf pan.In a large measuring cup whisk together the oil, eggs, milk, vanilla and lemon zest; set aside.In a bowl blend together the flour, 1 ¼ C. sugar, baking powder and salt with an electric mixer.Add the milk mixture and beat just until smooth.Pour the batter into the pan and run a knife through the batter 1-inch in from the edge of the pan. (This helps the cake rise evenly.)Bake in the middle of the oven for 45 to 50 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes.Remove the cake from the pan, while still warm, and put it on a platter.With a wooden skewer, poke holes all over the top of the cake. Stir together the remaining ½ C. sugar and lemon juice and spoon evenly over the cake. Let the cake cool completely, uncovered, before slicing.