SweetsDebra Giangola

Lemon Pound Cake

SweetsDebra Giangola
Lemon Pound Cake

INGREDIENTS

Pam or any nonstick vegetable oil spray

2 tsp. baking powder

1 1/2 cups all-purpose flour, plus more for dusting

3/4 tsp. kosher salt

1 tbsp. lemon zest, finely grated

1 cup sugar

3/4 cup whole-milk Greek yogurt

1/2 cup vegetable oil

2 large eggs

1/2 tsp. vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees. Spray an 8 1/2 x 4 1/4 inch loaf pan with vegetable oil spray. Dust with flour; tap off excess.

  2. Using a whisk, combine 1 1/2 cups flour, salt, and baking powder into a medium bowl.

  3. With your fingers, combine sugar with lemon zest in a large bowl until sugar feels moist. Add oil, yogurt, eggs, and vanilla; whisk to combine. Fold in dry ingredients just enough to blend.

  4. Pour batter into prepared loaf pan and smooth top with a spatula.

  5. Bake 50-55 minutes until top of cake is golden brown and toothpick inserted into center comes out clean.

  6. Let cake cool in the loaf pan on a wire rack for 15 minutes. Invert cake onto rack and let cool completely.

**Cake be made 3 days ahead and stored in an airtight container at room temperature..