The easy lemon pound cake is soft, fragrant, and delicious, perfect for breakfast or a snack. You prepare it the day before and it will be waiting for you in the kitchen for a taste in the morning, simple and light. You can enjoy the easy lemon pound cake as it is or with a nice lemon glaze. I’m not much for glaze, to be honest, a little powdered sugar and that’s it, I prefer it plain. For me, the easy lemon pound cake is perfect as it is.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1 1/3 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 2 tbsp milk
- 1/3 cup rice oil (or another vegetable oil of your choice)
- 1 lemon (zest grated)
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Grater
- 1 Pound Cake Mold
- 1 Skewer Cake tester
- 1 Cooling Rack
Steps
In the bowl of a stand mixer or with an electric beater, work the eggs with the sugar until they are nice and light, then add the flour, milk, rice oil, or another vegetable oil of your choice, grated lemon zest, and finally the baking powder. Mix everything well to obtain a nice smooth and homogeneous batter, and transfer it to a greased and floured 7 x 4 inch pound cake mold. Cut the batter in the center with a knife: the cut will close, but during baking, it will help the pound cake open and properly develop. Bake in a preheated oven at 350 °F for 35 minutes, but always do the test with the cake tester or a skewer that, when inserted into the cake, should come out dry. When the cake is cooked, remove it from the oven, take it out of the mold, and let it cool on a rack before slicing.
