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Moist and Zesty One Bowl Lemon Pound Cake (No Butter!)

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Frequently Asked Questions
Can I Use Butter Instead of Vegetable Oil?
Yes, you can substitute melted butter for vegetable oil, but the texture may be slightly denser.

Can I Make This Cake Gluten-Free?
Yes! Swap the all-purpose flour with a 1:1 gluten-free flour blend for best results.

How Do I Make This Cake Even More Lemony?
Add an extra teaspoon of lemon zest or a few drops of lemon extract for a stronger citrus flavor.

Can I Add a Glaze?
Absolutely! A simple lemon glaze made with powdered sugar and lemon juice adds a delicious finishing touch.

What’s The Best Way to Store Leftovers?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

How to Freeze
Freezing Whole Cake: Wrap the cooled cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months.
Freezing Slices: Wrap individual slices in plastic wrap and store in an airtight container. Thaw at room temperature before serving.

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