Lemon Pound Cake

By Cindy_Wicker

Ingredients

• 1/3 cup sugar
• 1 egg
• 3 tablespoons canola oil
• 3 tablespoons orange juice
• 1/2 teaspoon lemon extract
• 2/3 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 teaspoon poppy seeds, optional
• 1/3 cup confectioners' sugar
• 2 tablespoons lemon juice

Details

Servings 6

Preparation

Step 1

In a small bowl, combine the sugar, egg, oil, orange juice and extract. Combine the flour, baking powder and salt; add to egg mixture and mix well. Stir in poppy seeds if desired.
Pour into a greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a small bowl, whisk confectioners' sugar and lemon juice until smooth; drizzle over cake. Yield: 1 mini loaf (6 slices).

Nutrition Facts: 1 slice (calculated without poppy seeds) equals 200 calories, 8 g fat (1 g saturated fat), 35 mg cholesterol, 111 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein.

6 WW Points Plus