Claire's Lemon Pound Cake

IngredientsPrint recipe

For the cake

• 1/2 cup soft butter
• 1/2 + 1/3 cups sugar
• 1/4 cup vegetable oil
• 4 eggs
• 1 1/2 cups flour
• 1 Tbsp baking powder
• 3 lemon zests
• The juice of 2 lemons
• A few drops of yellow food coloring (optional)

For the glaze

• 4 to 6 Tbsp lemon juice
• 2 1/4 cups powdered sugar
• 1 Tbsp melted butter

Instructions

For the cake

1. Preheat oven to 375°F.
2. Whisk together the sugar, butter, and oil until creamy.
3. Add the eggs, lemon juice, zests, and food coloring (optional), and whisk to combine.
4. Add the flour and baking powder, and whisk well until light and smooth.
5. Pour the batter into a loaf pan lined with parchment paper.
6. Bake for about 30-40 minutes and allow to cool.

For the glaze

1. In a bowl, mix together the powdered sugar, melted butter, and lemon juice.
2. Stir until smooth and mildly thick. Add more powdered sugar if too runny, or more lemon juice if too thick.
3. Pour or spread (depending on desired consistency) on cooled cake.