Pound-Cake-Style Lemon Cake Recipe

ingredients

non-stick cooking spray
1 1/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 teaspoon baking powder
2/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup skim milk
2 eggs
2 tablespoons canola oil
1 1/2 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 teaspoon powdered sugar, for garnish, optional
fresh raspberries or strawberries, optional

OPTIONAL ICING
1 package (8 ounce size) light cream cheese, softened
skim milk, to thin
honey, to thin

directions

Preheat the oven to 350 degrees F. Spray a 9-inch square pan (or muffin tins) with vegetable cooking spray.

In a large bowl, stir together the flours, baking powder, sugar, baking soda and salt. In another bowl, stir together the milk, eggs, canola oil, lemon peel, lemon juice and vanilla and lemon extracts. Add the milk mixture to the dry ingredients. Stir just to combine.

Pour the mixture into the prepared pan and spread it into an even layer. Bake for about 45-55 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove the cake to the rack and cool to room temperature.

Sift powdered sugar over the cooled cake, if desired. Top the cake with fresh raspberries or strawberry slices, if desired.

Optional Icing: Whip cream cheese, thinning it to the desired consistency with skim milk and a little honey. Spread it over the top of the cake.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

CCsCloset REVIEW:
October 21, 2013

This is a fabulous old fashion lemon cake recipe. I have my grandmothers, but her's has a different icing. I tried this one and it was really great. I loved being able to use honey to get the consistency I needed.