¼cup(60grams)oilcanola, sunflower, avocado, or a light olive oil
1teaspoonvanilla extract
DRY INGREDIENTS
2cups(300grams)all-purpose flour
3teaspoons(12grams)baking powder
¼teaspoonsalt
LEMON GLAZE
1cup(120grams)powdered sugar
2tablespoons(30grams)lemon juice
1teaspoonvanilla extract
Preheat oven to 350°F or 180°C. Line loaf pan with parchment paper.To a large mixing bowl, add lemonzest, lemonjuice, milk, yogurt, sugar, oil, and vanillaextract.Whisk until well combined.
Siftinflour, salt, and bakingpowder. Whisk until justcombined.Donotovermix; it should only take you a few seconds. Some lumpsareok.
Pour batter into loaf pan.
Bake at 350°F or 180°C for 45 to 50 minutes, or until a toothpick inserted in the center comes out dry.Take lemon pound cake out of the loaf pan and cool down completely on a wire rack.
In the meantime, make the lemon glaze by whisking together powdered sugar, vanillaextract, and lemonjuice.
Pour lemon glaze on the cake, slice it, and serve. It's also delicious without glaze, or with vanilla ice cream, chocolate ice cream, and fresh berries.