California Lemon Pound Cake
Description
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This lemon pound cake is one of my favorites! My mother passed this recipe down to me.
Ingredient
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Powdered sugar (for dusting)
Direction
1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with olive oil.
2. In a mixing bowl, combine the softened butter and granulated sugar. Cream them together until light and fluffy.
3. Add in the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, sift together the flour, baking powder, salt, and ground cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until well combined.
6. Add in the lemon zest, lemon juice, and vanilla extract. Mix until just incorporated.
7. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the pound cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
10. Once cooled, dust the top of the pound cake with powdered sugar. Slice and serve. Enjoy your delicious California Lemon Pound Cake!
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