..and here is tonight’s dessert. I searched far and wide for a pound cake that uses oil instead of butter, and I think this one is a keeper. So mmmmoist…
2-1/2 cups flour
1-1/2 cups sugar
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup orange juice
1/4 cup lemon juice
3/4 cup canola or safflower oil
2 tsp. vanilla
4 eggs
1-3/4 cups powdered sugar
1/2 cup lemon juice
Preheat oven to 325 degrees F. Spray 12 cup bundt pan with nonstick baking spray with flour. In a large bowl, combine flour, sugar, baking powder and soda, salt, orange juice, 1/4 cup lemon juice, oil, vanilla, and eggs. Beat well until combined.
Pour batter into prepared pan and bake at 325 degrees F for 40-50 minutes until dark golden brown. While cake is in oven, combine powdered sugar and 1/2 cup lemon juice and whisk to blend.
Remove cake from oven, beat powdered sugar mixture again, and carefully spoon 1/2 of the lemon and powdered sugar mixture over cake. Loosen edges of cake and turn out onto serving plate. Slowly drizzle remaining lemon mixture over cake. Let cool. Serves 10-12
Related posts:
- diane’s lemon poppy seed cake 3 T poppy seeds 1 T grated lemon zest 1/2...
- walnut orange cake This is delicious served with chocolate gelato 1 ½ C...
- texas sheet cake 2 c flour 1.5 c sugar 1/2 t salt 1...
- diane’s quick & easy lemon pudding cake 1 Tbs butter softened (or less) ¾ cups sugar plus...
- fennel plum goat cheese salad & lemon cornmeal cake So here goes nothing. Our first (of many) post with...
Related posts brought to you by Yet Another Related Posts Plugin.
