Easy Lemon Pound Cake

 Ingredients:

Dry ingredients:

1 ½ cups self-rising flour

Wet ingredients:

1/4 cup softened butter

1/4 cup oil

1/2 cup sugar

2 tbs lemon juice

1 tbs lemon zest

2 eggs

1/2 cup milk

Glaze:

2 tbs lemon juice

1/3 cup powdered sugar

Equipment:

9×4 in. loaf pan

Parchment paper

A whisk

Directions:

Preheat oven to 350°.

In a medium mixing bowl, add sugar and lemon zest. Use whisk to mix them well. 

Add soft butter and eggs and continue to whisk them well until light in color.

Add oil and milk and continue to mix them well.

Sift flour into the egg mixture and use the whisk or spatula to combine them. 

Pour the batter into the prepared loaf pan and bake in the preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean.

To make the glaze:

In a small bowl, whisk the lemon juice and powdered sugar together. 

When the cake cools off, pour the glaze over the cake.

Tips:

You can use an electric hand-held mixer to make this cake. All the wet ingredients have to be at room temperature.

One lemon is big enough to make the juice and zest for this cake. Divide it.

The amount of butter and oil can be used according to your taste and availability.

You can add 1 ½ tsp baking powder to 1 ½ cups all-purpose flour; if self-rising flour is not available, then add 1/8 tsp salt.