The lemon pound cake is a simple and light dessert suitable not only for breakfast or a snack but to enjoy at any other time of the day.
Today is a gloomy day: it rains alternating with clear spells.
Since I had no urgent tasks to take care of this morning, I preferred to stay at home and relax.
Staying at home gave me more time for myself and to cook 😀
Since I had run out of dessert, I made this lemon pound cake.
It’s made with a few ingredients that are usually always available at home and I also love these cakes because they’re light and fluffy 🙂
I also had quite a few local lemons, and I used 2 plus the zest to flavor the cake.
It’s a cake that I’m sure will only last a few days: that’s better because we’re always in time to make another one 😛
If you don’t have lemons, you can use oranges.
If you don’t have skyr, you can use Greek yogurt.
The mold I used is 12 inches x 5 inches, but you can also use a smaller pound cake mold, and it will be taller.
It’s suitable for dipping in milk or tea.
P.S.: Also try the:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: pound cake mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Lemon Pound Cake
- 1.5 cups all-purpose flour
- 0.5 cups potato starch
- 0.5 cups brown sugar
- 10.5 oz plain skyr
- 0.5 cups lemon juice
- 0.5 cups vegetable oil
- 1 packet baking powder
- 1 lemon zest (grated)
Tools
- 1 Bowl
- 1 Citrus Squeezer
- 1 Spatula
- 1 Lemon Grater
- 1 Parchment Paper
- 1 Pound Cake Mold
Steps for the Lemon Pound Cake
In a bowl, pour the all-purpose flour, potato starch, brown sugar, and baking powder.
Stir with a spatula, add the plain skyr, oil, lemon juice, and grated zest.
Stir again until the mixture is smooth.
Line a pound cake mold with parchment paper, pour in the mixture, leveling it well.
Preheat the oven to 350°F in static mode and bake the lemon pound cake for about 50 minutes.
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