Moist Lemon Pound Cake

Ingredients

• 1/2 cup oil (112g)

• 1/4 cup butter (58g)

• 1 cup sugar (200g)

• 4 large eggs

• 1 tbsp lemon zest

• 3 tbsp lemon juice

• 1 tsp vanilla extract

• 1/2 tsp lemon extract (optional)

• 2-3 drops yellow gel colour (optional)

• 2 cups all purpose flour (250g)

• 2 tsp baking powder (10g)

• 1/2 tsp salt

• 1/2 cup buttermilk (112g)

• 1 cup icing sugar (130g)

• 1 tbsp lemon juice

• 2 tbsp cream or milk adjust as needed for consistency

Recipe

1. Pour oil, butter and sugar in a large bowl and mix until it gets light and creamy.

2. Add eggs and mix for about 2-3 minutes until it’s fluffy.

3. Add lemon zest, lemon juice, vanilla extract, lemon extract and food colour. Mix until combined.

4. Pour flour, baking powder and salt. Mix until everything is combined. Scrape the bottom and sides of the bowl and mix again.

5. Pour buttermilk and mix for about a minute.

6. Pour the mixture into a 9x5” loaf pan. Greased and lined with parchment.

7. Bake @350°f for 30 minutes then reduced the heat to 325°f and bake for additional 30 minutes.

8. Let the cake set in the pan for about 10 minutes after baking.

9. Take the cake out and remove the parchment paper.

10. Cool down completely on a wire rack.

11. Mix the icing sugar with lemon juice and cream/ milk until smooth.

12. Drizzle the glaze all over the cake and decorate with fresh blueberries and flowers.

Please watch this short 2 minute video for details ➡️ https://youtu.be/xy0Gk9jxRco?si=7ywWfmA_HdOCfknp