The seven jar lemon pound cake is a dessert with a delicate and enveloping aroma, soft and truly delicious.
Easy and simple to prepare, it is made with a simple container, the yogurt jar, so no scale is needed. Ideal even for those who are new to cooking.
The pound cake is distinguished by its moist and soft texture, and its versatility, in fact, there are many variations, with chocolate, orange, strawberries, and so on…
Fragrant, healthy as it contains no preservatives or hydrogenated fats, no butter, and with stone-ground type 1 flour, all simple ingredients that are easily available in the pantry.
Excellent to serve both for breakfast and as a snack accompanied by a good cup of milk or hot tea.
But, I assure you, it is also highly appreciated when given as a gift to friends or relatives.
I also recommend
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the seven jar lemon pound cake
- 1 jar plain natural yogurt
- 2 jars sugar
- 2 jars type 1 flour
- 1 jar potato starch
- 3 eggs
- 1 jar vegetable oil
- 0.88 oz lemon juice
- 1 packet baking powder
- 1 lemon zest
- as needed powdered sugar
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Spatula
- 1 Lemon squeezer
- 1 Grater
- 1 Loaf pan
- Parchment paper
Steps for preparing the seven jar lemon pound cake
To prepare the delicious seven jar lemon pound cake, start by squeezing 0.88 oz of lemon with a lemon squeezer and grating, with a grater, the zest of a whole lemon and set aside
Meanwhile, in a bowl break three eggs and whip with the electric whisk until you get a nice frothy mixture, then pour in the yogurt, which should not be cold from the fridge, but at room temperature, so leave it out of the fridge for at least 2 hours, and, always whisking with the beaters at each step,
add, first the two jars of sugar, the two jars of type 1 flour and one of potato starch, one jar of vegetable oil, the lemon juice and the grated lemon zest, and finally, the baking powder, always mixing with the beaters.
Once a homogeneous batter is obtained, pour it into a loaf pan lined with parchment paper, a trick to make the parchment paper adhere perfectly is to wet it under water and then squeeze it well. Then pour the batter and with a spatula create a groove in the center, along the longest side, as in the photo. Baking is crucial, as it is usually the most problematic part.
So bake at 356°F for about 30 minutes, until a dome forms and it’s golden, then lower the temperature to 338°F, so it doesn’t over-brown, and cook for another 15 minutes. This way the center of the pound cake will cook well.
But pay attention, always do the toothpick test before removing from the oven, as each oven cooks differently.
Once the baking is completed, remove from the oven, let it cool completely, and sprinkle with plenty of powdered sugar. Decorate with two slices of lemon and serve…
Enjoy your tasting from Barbara!
Storage and notes
The seven jar lemon pound cake can be stored in a plastic food bag for 3 to 4 days at most.
For this reason, it can also be taken as a snack to the office or school.
USEFUL TIPS
Frequently check the baking, especially when the dome forms
Do not open the oven before the end of the baking times, otherwise it will deflate. Surely it won’t be cooked before.
After the indicated baking time, do the toothpick test, which should come out completely dry!
If it’s moist, prolong the baking for a few more minutes, always at 338°F and on the lower oven rack.
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