LEMON POUND CAKE 🍋

Ingredients:

• 3 cups  cake flour spooned & leveled (345 grams)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter softened (2 sticks; 230 grams)
• 2 ¼ cups granulated sugar (450 grams)
• 4 large eggs at room temperature
• ¼ cup canola oil can sub vegetable or melted coconut oil (60 ml)
• ¼ cup fresh lemon juice (60 ml)
• 3 tablespoons lemon zest 3 large lemons or 4 medium lemons
• 2 teaspoons pure vanilla extract
• 1 cup full-fat sour cream or plain Greek yogurt at room temperature (240 grams)

LEMON ICING

• 1 ½ cups powdered sugar (180 grams)
• 2 to 3 tablespoons fresh lemon juice (30 to 45 ml)

INSTRUCTIONS

To make the lemon cake Preheat the oven to 350°F (180°C).

In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar.

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