Pound-Cake-Style Lemon Cake Recipe

Name: Pound-Cake-Style Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: cooking spray; 1 ¼ cups all-purpose flour; ¾ cup whole wheat flour; 1 teaspoon baking powder; ⅔ cup granulated sugar; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup skim milk; 2 eggs; 2 tablespoons canola oil; 1 ½ teaspoons grated lemon peel; 1 tablespoon fresh lemon juice; ½ teaspoon vanilla extract; ½ teaspoon lemon extract; 1 ½ teaspoons confectioners' sugar, for garnish; fresh raspberries (optional) or strawberry (optional)

Servings: persons

cooking spray
1 ¼ cups all-purpose flour
¾ cup whole wheat flour
1 teaspoon baking powder
⅔ cup granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup skim milk
2 eggs
2 tablespoons canola oil
1 ½ teaspoons grated lemon peel
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
½ teaspoon lemon extract
1 ½ teaspoons confectioners' sugar, for garnish
fresh raspberries (optional) or strawberry (optional)

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

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: cooking spray, 1 ¼ cups all-purpose flour, ¾ cup whole wheat flour, 1 teaspoon baking powder, and more.

Yes, Pound-Cake-Style Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pound-Cake-Style Lemon Cake

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