My boyfriend begged me to attempt to recreate the lemon pound cake from the bakery case in the popular coffee shop chain that he works at.

I made a few changes to the original recipe, but my boyfriend says my result tastes almost exactly like the original dessert! I added almond milk, since we are both sensitive to dairy products, and I also increased the salt to make the cake more moist.

You should try this recipe too, and you’ll want to make it all the time at home! In fact, I think I may have converted my boyfriend to only wanting my copycat cake recipe from now on!

 

Ingredients:

1½ Cup of Flour

½ teaspoon of salt

½ teaspoon of baking soda

½ teaspoon of baking powder

1 Cup of White Sugar

2 teaspoons of vanilla extract

3 eggs

3 Tablespoons of Butter

¼ Cup of Lemon Juice ( about 1½ lemons)

½ Cup of Oil ( I used veggie)

1 Cup of Powdered Sugar

2 Tablespoons of Milk

½ teaspoon of lemon extract

 

Instructions:

Preheat oven to 350 – lightly grease a loaf pan

In a bowl mix all the dry ingredients together – flour, sugar, baking soda, baking powder, and salt together

In another bowl whisk lemon juice, melted butter, oil, eggs, lemon extract, and vanilla together

Slowly combine the wet into the dry ingredients – once completely combined place in the loaf pan and place in a oven for 40 – 50 minutes

In a small bowl – whisk milk and powdered sugar together to create a icing

On the cooled down loaf start pouring the icing on top – I did this three time letting the icing set each time – it allows a thick crust to form

Enjoy!

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Quick Tip: Sift the dry ingredients for a lump-free cake.

Recipe courtesy of: Budget Savvy Diva

Image courtesy of: iHeart Recipe