This will be your next go-to recipe for lemon pound cake in future
1 cup sugar (I used half sugar half xylitol)
2 Tblsps butter, softened
1 tsp vanilla essence
1 tsp lemon essence
1/4 tsp yellow food color (optional)
Juice of 1 large lemon
Rind of 1 large lemon
Crack of Himalayan pink salt
1.5 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup palm oil / coconut oil
1 cup icing sugar
2 Tblsps butter
Juice of 1/2 lemon
Whisk together flour, baking soda, baking powder, and salt in a large bowl.
In a medium bowl, beat together eggs, sugar, butter, vanilla,food color, lemon essence and lemon juice.
Pour wet ingredients into the dry ingredients and mix until smooth.
Add oil and lemon zest and mix well.
Pour into prepared loaf pan and bake at 180C for 45-50 minutes or until a toothpick entered in the middle of the loaf comes out clean.
Remove from oven and cool on wire rack.
Whisk to combine.
Spread over cooled loaf.
Prepared, tried and tested by: Caashifa Adams Young
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