LEMON POUND CAKE



What could be better than a delicious lemon pound cake that is also heart healthy? And is very simple and quick to put together?

This makes one loaf cake. You could probably double it and make a ring cake.





Heart Healthy Lemon Pound Cake

1/2 cup margarine, softened

1 TBS finely minced lemon zest

1 cup sugar

2 large eggs

1 tsp vanilla

2 TBS lemon juice

1 1/2 cups flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup milk



Preheat oven to 350°F/175°C.

Cream the margarine and lemon zest until very fluffy. Slowly add the sugar, and continue creaming for 3 minutes.

Beat in the eggs one at a time, until well beaten in, scraping the sides of the bowl often. Then add the vanilla and lemon juice, and mix.

Stir together the flour, baking powder and salt in a small bowl, With the mixer on low speed, slowly add the flour mixture to the bowl. Then add the milk. Mix only until well-combined. Do not over mix.

Place the batter in a greased and floured 4x8” loaf pan. Bake for 1 hour or until it tests clean. Cool on a wire rack, and remove cake from pan after about 15 minutes to cool completely. Let stand at least 1 hour before serving.



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