How to Store
To keep your lemon pound cake fresh:
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for longer storage, up to 5 days.
Wrap slices individually in plastic wrap for grab-and-go convenience.
Ingredients
LEMON
1
EGGS
2
VEGETABLE OIL
1/2 cup
GRANULATED SUGAR
3/4 cup
ALL-PURPOSE FLOUR
1 2/3 cup
BAKING POWDER
2 1/2 tsp
How to Make Moist Lemon Pound Cake
Step 1
Grate the lemon zest and set aside. Blend the remaining lemon, removing as much white pith as possible. In a blender, combine the lemon, eggs, and vegetable oil. Blend until smooth. Add sugar, flour, and baking powder to the blender. Blend again until fully incorporated. Using a rubber spatula, gently mix in the lemon zest.
Grease a 23×10 cm (9×4 inch) loaf pan and pour in the batter. Preheat oven to 350°F (180°C) and bake for 45 minutes.
Step 2
Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy
