Eggless Lemon Pound Cake

This eggless recipe is moist and buttery. Great for lemon lovers.

Ingredients

All purpose flour - 2 cup
Baking powder - 2 tsp
Baking soda - ¼ tsp
Salt - ¼ tsp
Fresh lemon juice - ¼ cup
Milk - ¾ cup
Pure vanilla extract - 1 tsp
Unsalted butter - ½ cup, softened
Sugar - 1 cup

Lemon zest - 1 TBSP
[Lemon Sugar Glaze]
Confectioners’ sugar - 1 cup, sifted
Lemon juice - 1 TBSP
Heavy cream or milk - 1 TBSP

Steps

1. Preheat oven to 350º F. Grease a bread loaf pan.
2. In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
3. In a bowl, mix together lemon juice, milk, and vanilla extract.
4. With stand mixer, beat butter at medium speed until creamy and pale. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Add lemon zest and beat for 1 minute. Then add lemon juice mixture; continue beating to combine about 1 minute.
5. Reduce mixer speed to low and add the flour. Beat just until combine. Do not overmix this batter.

6. Pour the cake mixture into the prepared pan. The lemon cake batter is thick so use a spatula to spread it into the pan, if necessary.

7. Bake for 40 – 50 minutes, or until a toothpick comes out clean when poked in the center. Allow the pound cake to cool for 10 minutes in the pan. Remove the cake from the pan and let cool completely on a wire rack. 

8. Whisk all of the glaze ingredients together and pour over the pound cake. The cake must be completely cool before glazing, otherwise, it will be a bit running like what I had.