Can you smell the fragrance of this super soft Lemon Pound Cake?
Ideal for a good and healthy breakfast. Needless to say, if you cut it in half and fill it with jam or spreadable creams, it becomes out of this world… I swear I didn’t do it this time. I don’t know about you, but I love citrus fruits, especially lemons. As a child, I would snack on lemon slices with a pinch of salt, but then I grew up and got gastritis, so I had to stop, alas. But in desserts, not even that will stop me from using them freely, as if there is no tomorrow.
A very soft and easy-to-make dessert. Come with me and let’s start baking.
Happy baking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour (I used spelt flour)
- 3/8 cup lemon juice (or 3 tbsp lemon juice and 3 tbsp water)
- 3 eggs
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/4 cup vegetable oil
Steps
I mixed everything with a hand whisk, but you can use a blender if you prefer.
In a bowl, mix the eggs with the sugar and the lemon zest.
Add in the oil and lemon juice.
Gradually fold in the flour previously sifted with the baking powder.
I used a 9×4 inch loaf pan, but you can use a 9-inch round cake pan if you prefer.
Line the pan with parchment paper.
Bake at 350 degrees Fahrenheit in a preheated static oven for about 30-35 minutes, always do the toothpick test.
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