Food Made Fresh: Nothing says spring like fresh lemon

Angelina Larue

There isn’t much that says “spring” the way fresh lemon does. Lemon in our iced tea, or even a spritz of this tangy citrus fruit in a glass of water provides a burst of flavor and freshness.

Desserts, such as this light poundcake, are on another level when studded with lemon zest and drizzled with a sweet-tart lemony glaze.
Desserts, such as this light poundcake, are on another level when studded with lemon zest and drizzled with a sweet-tart lemony glaze.

A squeeze of lemon on a dish of steamed broccoli or asparagus is a game changer. Or to use lemon juice as a simple dressing over a green salad is spot on.

This delicate version of a pound cake is an attractive spring treat for dessert, or special occasions. It is especially pretty when plated with thin slices of lemon place over the glaze.
This delicate version of a pound cake is an attractive spring treat for dessert, or special occasions. It is especially pretty when plated with thin slices of lemon place over the glaze.

Desserts, such as this light poundcake, are on another level when studded with lemon zest and drizzled with a sweet-tart lemony glaze.

Lemon in our iced tea, or even a spritz of this tangy citrus fruit in a glass of water provides a burst of flavor and freshness.
Lemon in our iced tea, or even a spritz of this tangy citrus fruit in a glass of water provides a burst of flavor and freshness.

This delicate version of a pound cake is an attractive spring treat for dessert, or special occasions. It is especially pretty when plated with thin slices of lemon place over the glaze. The tangy-sugary combination is delightful!

Larue
Larue

Enjoy food made fresh!

Light Lemon Poundcake

2 cups all-purpose flour

1 1/2 baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

3/4 cup plant milk (or dairy milk)

1/2 cup plain yogurt, such as almond milk yogurt

1/4 cup freshly squeezed lemon juice

1/4 cup canola oil (or light olive oil), plus a bit for greasing pans

1 teaspoon vanilla extract

1 cup cane sugar

Zest of 1 lemon

Thinly sliced lemon slices to decorate, optional

GLAZE:

1/2 cup powdered sugar

2 tablespoons freshly squeezed lemon juice

Preheat oven to 350 degrees F. Grease a 9-by-5 inch loaf pan, or 2 smaller loaf pans by brushing with a bit of oil. You can also use parchment paper to line the pan(s) to make for ease of removal, if desired.

In a mixing bowl, stir together flour, baking powder, salt, and baking soda; set aside.

In a medium mixing bowl, whisk together milk, yogurt, lemon juice, oil, and vanilla. Add sugar and lemon zest and mix until combined. Slowly add flour mixture, whisking until combined.

Pour batter evenly into the prepared pan(s). Bake in preheated oven for 38 to 40 minutes for 2 smaller pans, or 40 to 45 minutes for the 1 larger pan. Cake(s) are done when an inserted toothpick comes out clean.

Let cool. Remove from pan(s) and mix the powdered sugar and with the 2 tablespoons lemon juice to create the glaze.

Evenly drizzle the cake(s) with the glaze. Garnish with lemon slice, if desired.

Slice and serve.

ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”

This article originally appeared on Lubbock Avalanche-Journal: Food Made Fresh: Nothing says spring like fresh lemon

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