Description
This Lemon Pound Cake is a moist and flavorful dessert bursting with fresh lemon zest and juice, enhanced by a light olive oil base for a tender crumb. Topped with a tangy lemon glaze, this classic cake is perfect for any occasion and easy to prepare with simple pantry ingredients.
Ingredients
Wet Ingredients
- ¾ cup Light Olive oil (or coconut oil, or vegetable oil)
- 3 medium eggs (room temperature, or two large)
- 2 teaspoons vanilla extract
- 1 large lemon (zest and juice)
- ½ cup milk
- 1 teaspoon lemon extract (optional)
Dry Ingredients
- 1 ½ cup granulated sugar (or fine cane sugar)
- 2 cups all-purpose flour (or any other flour)
- 2 teaspoons baking powder
- ½ teaspoon kosher fine salt
Glaze
- ⅓ cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven: Preheat the oven to 350 °F (175 °C) and position a rack in the middle of the oven to ensure even baking.
- Mix wet ingredients: In a large mixing bowl, whisk together the light olive oil, granulated sugar, eggs, vanilla extract, lemon zest and juice, and milk using an electric mixer until the sugar has mostly dissolved and the mixture is smooth. Add lemon extract if desired for enhanced lemon flavor.
- Add dry ingredients: Stir in the all-purpose flour, baking powder, and kosher salt over the wet mixture.
- Combine batter: Gently fold the dry ingredients into the wet until just combined. Avoid overmixing to keep the cake tender; some lumps are acceptable.
- Bake the cake: Transfer the batter into a greased loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool in pan: Remove the cake from the oven and let it cool in the pan for about 10-15 minutes to set.
- Prepare glaze: In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth, white, creamy, and pourable.
- Glaze and cool completely: Remove the cake from the loaf pan and place it on a cooling rack. Once cooled completely, drizzle the lemon glaze evenly over the top of the cake before serving.
Notes
- For best texture, use room temperature eggs to help mix ingredients thoroughly.
- Do not overmix the batter to avoid a dense and tough cake.
- If lemon extract is not available, increase fresh lemon zest for stronger lemon flavor.
- The glaze can be adjusted in consistency by adding more powdered sugar to thicken or more lemon juice to thin out.
- This cake stores well at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
- For a gluten-free version, substitute flour with a gluten-free all-purpose blend.
- You can add a tablespoon of poppy seeds to the batter for additional texture and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
