Recipe

Pound-cake-style Lemon Cake Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 350 degrees.
Step #2 Spray a 9-inch square pan (or muffin tins) with vegetable cooking spray.
Step #3 In a large bowl, baking powder, sugar, stir this together the flours, baking soda & salt.
Step #4 In another bowl, stir this together the milk, eggs, lemon peel, canola oil, lemon juice & vanilla & lemon extracts.
Step #5 Add the milk mixture to the dry ingredients.
Step #6 Stir just to mix.
Step #7 Pour the mixture into the prepared pan & spread it into an even layer.
Step #8 Bake for about 45 to 55 mins, until a toothpick inserted in the center comes out clean.
Step #9 Cool in the pan on a wire rack for 10 mins.
Step #10 Remove the cake to the rack & cool to about room temp.
Step #11 Sift confectioners' sugar over the cooled cake, if desired.
Step #12 Top the cake with fresh raspberries or strawberry slices, if desired.
Step #13 Optional Icing: Whip one 8 oz.
Step #14 pack of softened reduced-fat cream cheese, thinning it to the desired consistency with skim milk & a little honey.
Step #15 Spread it over the top of the cake.
Enjoy the Pound-Cake-Style Lemon Cake recipe

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