Light Lemon Glazed Pound Cake

Something lemon just seemed a little like spring.   This cake is not a real dense pound cake and has much less butter than the traditional pound cake.  It's great because then you don't feel like you ate a brick.  If your one who likes alot of lemon flavor I would add a half of teaspoon lemon extract to the cake as well as the fresh lemon listed.  If baking the recipe as stated it would also be great with fresh fruit and whipped cream or use it for a twist on strawberry shortcake.  This is also a great recipe if you are looking for a poppy seed lemon loaf.  Just add a quarter cup poppy seeds.

Lemon Pound Cake

1/2 cup butter

1/4 cup canola oil

1 cup sugar

zest of one large lemon

fresh juice of one large lemon

1/4 teaspoon vanilla

3 large eggs

1 1/2 cups flour

1  teaspoon baking powder

1/2 cup whole milk

Preheat oven to 350 degrees.

In a small bowl zest the lemon and then juice it, add the oil and milk and set aside. You can add the half teaspoon lemon extract here also if you want a stronger lemon flavor. I only add the extra lemon extract when I make it with the poppy seeds.

With mixer beat butter and sugar until fluffy.  Add eggs one at a time beat until combined and add vanilla. 

Add half of the flour and blend.  Add the juice, oil, milk mixture and blend.  Add last half flour and baking powder, blend till smooth.

Pour into sprayed loaf pan and bake for about 1 hour. 

Cool for 10 minutes and place on a plate and spread with glaze.

Glaze

1/2 cup powdered sugar

4 teaspoons fresh lemon juice

Whisk until smooth and spread on cake.