This delicious pound cake is healthier than most, since it uses oil instead of butter. The delicate texture is enhanced with a wonderful lemon glaze. Yum.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 2-1/2 cups flour
- 1-1/2 cups sugar
- 2-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 3/4 cup canola or safflower oil
- 2 tsp. vanilla
- 4 eggs
- 1-3/4 cups powdered sugar
- 1/2 cup lemon juice
Preparation:
Preheat oven to 325 degrees F. Spray 12 cup bundt pan with nonstick baking spray with flour. In a large bowl, combine flour, sugar, baking powder and soda, salt, orange juice, 1/4 cup lemon juice, oil, vanilla, and eggs. Beat well until combined.
Pour batter into prepared pan and bake at 325 degrees F for 40-50 minutes until dark golden brown. While cake is in oven, combine powdered sugar and 1/2 cup lemon juice and whisk to blend.
Remove cake from oven, beat powdered sugar mixture again, and carefully spoon 1/2 of the lemon and powdered sugar mixture over cake. Loosen edges of cake and turn out onto serving plate. Slowly drizzle remaining lemon mixture over cake. Let cool. Serves 10-12
