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Lemon Pound Cack

Lemon Pound Cack

Cooking Time

Preparation Time : 20

Cook Time : 40

Total Time : 60

Ingredients

Serves 6

  • ALL PURPOSE FLOUR 1 ½ cups PLAIN OR GREEK YOGHURT ½ cup CANOLA OR VEGETABLE OIL ½ cup SUGAR 1 cup EGGS LARGE 2 BAKING POWDER 2 tsp SALT ½ tsp LEMON ZEST 1 (medium size) LEMON JUICE ¼ cup

Directions

  • 01

    1.   Preheat the oven to 350° Fahrenheit or 175° Celsius. 2.   Grease and flour a round cake pan. 3.   Sift the dry ingredients. In a large bowl, sift the flour, salt, and baking powder until light and fluffy. 4.   Combine the yogurt, eggs, and sugar in a separate bowl. Beat well with a whisk until the batter starts to form. 5.   Pour in the oil, zest, and lemon juice and beat again. The mixture will begin to turn frothy. 6.   Fold in the wet ingredients in with the dry. Whisk again until the cake batter forms and there are no flour streaks. 7.   Scrape the cake batter into the cake pan using a rubber spatula. 8.   Bake the cake for about 30-35 minutes until it has fully baked and is golden brown. 9.   Allow the cake to cool for about 10 minutes before serving. 10. Serve. Spread frosting, icing, lemon syrup, over the cake before serving

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