Today, I wanted to share the pound cake recipe of my older daughter Youricka, also known as the baker of the family. One evening, she surprised us with that beautiful lemon pound cake which she served with tea.
Her cake took longer to bake than to eat, as we devoured it so quickly.
Youricka’s Lemon Pound Cake
1 cup of sugar
½ cup of vegetable oil
½ cup Greek yogurt
1 cup of milk
2 tsp of vanilla extract
1 tbsp lemon zest
1 tbsp lemon juice
1 ½ cups of All Purpose Flour
1 packet instant lemon pudding
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp salt
For the glaze
1 cup powdered sugar
3 tbsp lemon juice
Preheat the oven to 350 degrees, grease a baking pan with some non-stick spray and lay the bottom with some parchment paper
In a large bowl, whisk together the eggs, sugar, and oil for about 30 seconds, add the yogurt, lemon zest and juice, milk and vanilla and whisk for another 30 seconds.
Add the flour, instant lemon pudding, baking powder, baking soda and salt, mix until thoroughly incorporated.
Pour the batter into your prepared pan, then place it in the oven to bake for an hour or until fully cooked through and allow to cool completely.
To make the glaze, whisk together the powdered sugar and lemon juice until runny but not too loose, pour over the cake. Decorate with strawberries and lemon slices.
Blend 1 cup chopped mango, ½ cup milk, ½ cup ice, ¼ cup Greek yogurt, 1 tbsp honey. Decorate with Grenadine syrup
Hope you had a wonderful weekend and wish you a week filled with joy, determination, and positivity.
Remember to share your thoughts about the recipe.