Name: Lemon Pound Cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 10
Ingredients: Bob's Red Mill Dark Rye Flour, Organic; SIGNATURE SELECTS Baking Powder, Double Acting; Challenge Butter, Unsalted, European Style; Cake Mate Sugar, Blue; ZYN Lemon Ginger; Signature Farms Lemon Juice; Egg Salad; O Organics Milk, Low Fat, Organic; Pure Leaf Brewed Tea, Lower Sugar, Subtly Sweet Lemon; Pure Leaf Brewed Tea, Lower Sugar, Subtly Sweet Lemon; Cache Cuisine Icing Sugar From Cane; Signature Farms Lemon Juice; ZYN Lemon Ginger

1: In a bowl, add butter, sugar and whisk it till it becomes creamy.

2: Add the eggs and whisk it well.

3: Add the lemon juice, lemon zest and baking powder and mix it well till it combines.

4: Add the flour, mix it in and finally add the milk and fold the mixture till it all combines well and there are no lumps.

5: Grease a loaf mould or a bundt mould with butter, pour the batter into the mould, level it out. Bake it at 180 degrees for 45 minutes.

6: In another bowl add sugar and lemon juice and microwave it for 20 seconds. Take it out and mix it well.

7: In another bowl add icing sugar and lemon juice, mix it till it combines together like a glaze.

8: Take the cake out once it is done, brush the sugar syrup on it while it is still hot and let it cool down completely.

9: Pour the icing on top of the cake.

10: Cut it into slices and serve it.

Lemon Pound Cake

Serves 10

30 mins prep

45 mins cook

75 mins total

What you need

How to make