VANILLA LEMON POUND CAKE (Eggless )

It is October, but feels like the month of May , extreme hot, like summers, so thought of making this amazing summery lemony cake... Summer Is Equal To- Lemon . This is an amazing recipe to kick off this heat...

I like my lemon desserts FULL of lemon.The cake has a great straightforward lemon flavor.It's soft and tender, but will still cut nicely into those thick slices. Lemon zest and juice guarantee a solid lemony flavor.Whether you're making this for a quiet afternoon treat or to take to a party, I think this lemon pound cake will make you very happy.

Recipe:

Ingredients :
All purpose Flour- 2 cups ( 300 gms approx)
Unsalted butter- 1/2 cup+ 2tbsp
Castor Sugar- 1 1/2 cup
Salt- A pinch
Baking Soda- 1/2 tsp
Baking Powder- 1 tsp
Vanilla Extract- 2 tsp
Fresh Lemon Juice- 1/2 cup
Fresh Lemon Zest- 2 Tbsp
Yogurt- 1 cup

Yellow food color - optional (I have not used)

Method:

Preheat oven at 180 degrees for about 15 mins.

1. Beat butter and sugar together until they are light and fluffy. Once it turns pale add in vanilla extract, lemon zest and lemon juice.

2. In a separate bowl sieve together the dry ingredients- Flour, Baking soda, Baking Powder and salt.

3. Now fold in the dry ingredients to the wet ingredients. Add in yogurt alternatively to maintain the consistency.

4. The batter should be smooth and consistent. Now transfer into baking mould.

5. Bake until lightly golden for about 25 mins. Check with a skewer, if not done bake for few mins more.

(Every oven is different , so the baking time may vary , keep an eye on the cake , don't let it burn)
(You can add a drop or two of the yellow artificial food color for that lemony yellow color, though I have not used)

Keep baking guys.