Lemon Pound Cake

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Cooking time1 hr 10 min
Prep time15 min
Servings8

Ingredients

1 cup (250 mL) Becel® Salted Plant-Based Bricks
1 cup (250 mL) sugar
4 eggs
1 Tbsp. (15 mL) grated lemon peel
1/2 tsp. (2 mL) salt
2 cups (500 mL) all-purpose flour

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat oven to 350°F (190°C). Grease and flour 9 x 5-in. (23 x 13 cm) loaf pan; set aside.
Beat Becel Salted Plant-Based Bricks with sugar in large bowl with electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.
Bake 1 hour. Cover loosely with aluminum foil and bake an additional 5 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely. Drizzle, if desired, with lemon glaze*.

*Lemon Glaze: Combine 2/3 cup (150 mL) icing sugar with 2 tsp. (10 mL) lemon juice until smooth. Add more lemon juice, if necessary, to get desired consistency. Also works terrific with replacing 1 cup (250 mL) white flour with 1 cup (250 mL) wheat flour. See nutrition information for calorie, saturated fat, sugar and sodium content.