Lemon Drizzle Pound Cake Moist and Flavorful Delight
If you love bright flavors and soft textures, then my Lemon Drizzle Pound Cake is a must-try. This moist and flavorful delight bursts with lemon zing and a sweet glaze that makes every bite sing. Whether you’re baking for a special occasion or just treating yourself, I’ll show you how to craft this simple yet irresistible cake. Let’s dive into the ingredients, steps, and tips to make your baking experience a breeze!
Ingredients
List of Ingredients
To make this lemon drizzle pound cake, gather the following ingredients:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– Zest of 2 lemons
– ½ cup sour cream
– ¼ cup fresh lemon juice
– 1 cup powdered sugar (for glaze)
– 2 tablespoons fresh lemon juice (for glaze)
Substitutions and Alternatives
If you need to make some changes, here are some easy swaps:
– For the all-purpose flour, use a gluten-free blend.
– Instead of sour cream, plain yogurt works well.
– If you want a vegan option, replace eggs with flax eggs. Use 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg.
– You can use lemon extract instead of zest for a stronger lemon flavor.
Special Equipment Needed
To bake this cake, you will need:
– A 9×5 inch loaf pan
– Electric mixer or whisk
– Mixing bowls
– Measuring cups and spoons
– A wire rack for cooling
– Parchment paper (optional for easy removal)
These tools will help you create a moist and flavorful lemon drizzle pound cake. You will love how simple it is! For the full recipe, check out the details above.
Step-by-Step Instructions
Preparation Overview
To make the lemon drizzle pound cake, gather all your ingredients first. Having everything ready makes the process smooth. Preheat your oven to 350°F (175°C). Greasing and flouring your loaf pan helps the cake come out easily. You can also line it with parchment paper.
Detailed Baking Steps
1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a large bowl, cream together the softened butter and sugar. Use an electric mixer for best results. Mix for about 3 to 4 minutes.
3. Add the eggs one at a time. Mix well after each egg. Stir in the vanilla extract and lemon zest.
4. Gradually add in the flour mix. Alternate with sour cream and fresh lemon juice. Start and end with the flour. Mix until just combined. Don’t overmix; this keeps the cake light.
5. Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
6. Bake for 50 to 60 minutes. Check with a toothpick in the center. It should come out clean.
7. When done, let the cake cool in the pan for 10 minutes. Then move it to a wire rack to cool completely.
8. For the glaze, whisk together the powdered sugar and lemon juice. Make it smooth and nice for drizzling.
9. Once the cake is cool, drizzle the glaze over the top. Watch it cascade down the sides.
Key Timing and Temperature
Stick to the 350°F (175°C) temperature for even baking. The total time from prep to serving is about 1 hour and 15 minutes. This includes 15 minutes of prep and 50 to 60 minutes of baking. Keep an eye on the clock. Remove the cake when a toothpick comes out clean. This timing is key to a moist and flavorful cake. For the best results, follow the full recipe.
Tips & Tricks
Ways to Ensure Moisture
To keep your lemon drizzle pound cake moist, use sour cream. This adds creaminess and flavor. You can also add lemon juice to the batter. This enhances the lemon taste while keeping the cake tender. Another tip is to not overmix the batter. Overmixing can make the cake dense and dry. Ensure you mix until just combined for the best texture.
Common Mistakes to Avoid
One common mistake is skipping the butter softening step. Cold butter does not cream well and can lead to a heavy cake. Also, be careful with the baking time. Check your cake with a toothpick around the 50-minute mark. If it comes out wet, give it more time. Lastly, don’t rush the cooling process. Letting the cake cool in the pan first helps it stay moist.
Glaze Application Techniques
To apply the glaze, let the cake cool completely. This prevents the glaze from melting into the cake. Use a whisk to mix the powdered sugar and lemon juice until smooth. Drizzle the glaze over the top, letting it flow down the sides. For a fun look, use a fork to create patterns in the glaze. This makes the presentation pop!
Remember, these tips can help you create a moist and flavorful cake. For the full recipe, check out the Lemon Zest Delight Pound Cake.
Variations
Lemon Blueberry Pound Cake
For a fun twist, try adding blueberries. The sweet and tart berries mix well with lemon. Just fold in one cup of fresh or frozen blueberries into the batter before baking. This addition gives your cake a pop of color and flavor. Each slice becomes a delightful surprise with blueberries in every bite.
Adding Additional Flavors
You can enhance the lemon flavor in many ways. Add a teaspoon of almond extract for a nutty note. You can also mix in poppy seeds for a fun texture. For a tropical flair, try adding shredded coconut. Each of these flavors brings something unique to your lemon drizzle pound cake, making it even more exciting.
Gluten-Free Options
If you need a gluten-free cake, I recommend using a gluten-free flour blend. Substitute the all-purpose flour with your favorite blend in the same amount. You may also want to add a bit of xanthan gum to help with texture. This way, you can still enjoy a moist and tasty lemon drizzle pound cake that everyone can enjoy.
For the full recipe, check out the detailed steps above.
Storage Info
How to Store Leftover Cake
To keep your lemon drizzle pound cake fresh, place it in an airtight container. This helps prevent it from drying out. If you wrap it tightly in plastic wrap before placing it in the container, it stays moist longer. Store it at room temperature for up to three days. If you live in a humid area, refrigerate it to avoid spoilage.
Freezing Instructions
You can freeze the lemon drizzle pound cake for later use. First, let it cool completely. Then, wrap it in plastic wrap tightly. After that, place the wrapped cake in a freezer-safe bag or container. You can store it in the freezer for up to three months. To enjoy, simply thaw it in the fridge overnight before serving.
Shelf Life
Lemon drizzle pound cake lasts about three days at room temperature. If stored in the fridge, it remains good for about one week. In the freezer, it can last up to three months without losing flavor. Always check for signs of spoilage, like an off smell or mold, before eating. This way, you can enjoy every bite of your delightful cake! For the full recipe, refer to the earlier sections.
FAQs
How can I make the cake more lemony?
You can boost the lemon flavor by adding more lemon juice and zest. Try an extra tablespoon of lemon juice in the batter. You can also use a lemon syrup drizzle before the glaze. This adds a bright, tangy kick. If you love lemon, consider using lemon extract for an extra punch.
Can I use unsweetened yogurt instead of sour cream?
Yes, you can use unsweetened yogurt in place of sour cream. Yogurt gives moisture and a nice tang. Use the same amount as the sour cream in the recipe. Greek yogurt works well too. It may add a slightly different taste, but it will still be delicious.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, your cake is ready. The edges should pull away slightly from the pan. If it still has wet batter, bake for a few more minutes. Keep a close eye on it to avoid overbaking.
For the full recipe, check out the Lemon Zest Delight Pound Cake section.
This blog post covered key steps for making a delicious pound cake. We discussed the ingredients, substitutes, and special tools you’ll need. I shared clear, easy instructions and tips to avoid mistakes. You can even explore fun variations and clever storage methods. Remember, baking is fun and allows for creativity. Don’t hesitate to try new flavors and enjoy each bite. Happy baking!
![To make a delightful lemon zucchini sheet cake, gather these key ingredients: - 2 cups grated zucchini (about 2 medium zucchinis) - 1 cup granulated sugar - 1/2 cup vegetable oil - 1/2 cup unsweetened applesauce - 1/4 cup fresh lemon juice These ingredients work together to create a moist cake. The grated zucchini adds moisture and a subtle flavor. The sugar sweetens the cake, while the oil and applesauce keep it soft. Fresh lemon juice gives a bright and zesty taste. You can enhance your cake with a few optional ingredients: - Zest of 2 lemons - Whipped cream for serving - Fresh mint for garnish Adding lemon zest boosts the lemon flavor. Whipped cream makes a lovely topping, and fresh mint adds a pop of color and freshness. These options elevate your cake and make it even more enjoyable. If you want the full recipe, check out the complete details. First, preheat your oven to 350°F (175°C). This step helps the cake rise nicely. Next, grease and line a 9x13 inch sheet pan with parchment paper. This makes it easy to remove the cake later. In a large bowl, combine 1 cup of granulated sugar, 1/2 cup of vegetable oil, 1/2 cup of unsweetened applesauce, 3 large eggs, and 2 teaspoons of vanilla extract. Whisk these ingredients together until they blend well. This mix adds moisture and sweetness to your cake. Now, stir in 2 cups of grated zucchini, the zest of 2 lemons, and 1/4 cup of fresh lemon juice into your wet mix. The zucchini gives the cake a great texture. The lemon adds a lovely fresh flavor that brightens every bite. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This mix helps the cake rise and gives it structure. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix; small lumps are okay. Overmixing can make the cake tough. Pour the batter into your prepared sheet pan. Use a spatula to smooth the top. Bake in your preheated oven for 25-30 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, your cake is ready! Let it cool in the pan for about 10 minutes before moving it to a wire rack to cool completely. You can find the full recipe [Full Recipe]. To make your Lemon Zucchini Sheet Cake moist, use both applesauce and oil. Applesauce adds moisture without extra fat. It gives a sweet taste and keeps the cake light. Oil helps keep the cake tender. Use half a cup of each. This mix makes your cake deliciously soft and moist. When you mix your batter, stop when it looks combined. Lumps are okay! Overmixing makes the cake tough. You want a light, airy texture. Just stir until no dry flour shows. Enjoy the small lumps; they will bake out and keep your cake fluffy. The baking time is key to a perfect cake. Use the toothpick test to check for doneness. Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. If it has wet batter on it, bake a few more minutes. Keep an eye on it so you don’t overbake. A perfectly baked cake is moist and soft. Try these tips for a delightful result! For the complete recipe, check the Full Recipe. {{image_2}} You can enhance your Lemon Zucchini Sheet Cake with fun add-ins. Consider adding nuts for crunch. Chopped walnuts or pecans work great. They add texture and a nutty flavor. If you love chocolate, mix in some chocolate chips. The sweet chocolate pairs well with the tangy lemon. You can also try adding dried fruits like raisins or cranberries. These will give your cake a chewy surprise. When it comes to frosting, you have choices. A lemon glaze is light and fresh. It adds a burst of flavor that complements the cake. To make it, mix powdered sugar with lemon juice until smooth. Drizzle it over the cooled cake for a sweet touch. On the other hand, cream cheese frosting gives a rich, creamy finish. It balances the tartness of the lemon. If you prefer a thicker layer, go for the cream cheese option. Both choices make your cake even more delightful. Want to make this cake gluten-free? It's easy! Substitute all-purpose flour with a gluten-free blend. Look for a mix that includes xanthan gum for better texture. Almond flour can also be a great option. Just note that it may change the taste slightly. You might need to adjust the baking time. Keep an eye on it while it bakes. With these swaps, everyone can enjoy this tasty cake! For the complete steps, check the Full Recipe. To keep your Lemon Zucchini Sheet Cake fresh, store it in the fridge. Place the cake in an airtight container. If you don't have one, wrap it tightly in plastic wrap. This helps prevent the cake from drying out. Remember to wait until it cools completely before storing it. Chilling the cake also helps it stay moist longer. To freeze your cake, first, let it cool down. Cut it into squares or leave it whole. Wrap each piece in plastic wrap, then in aluminum foil. This double wrap prevents freezer burn. Place the wrapped cake in a freezer-safe bag or container. When you're ready to enjoy it, take it out and let it thaw in the fridge overnight. This method keeps the cake soft and tasty. Your Lemon Zucchini Sheet Cake can last up to a week in the fridge. If stored correctly in the freezer, it can last for about three months. Always check for signs of spoilage, like off smells or mold. If it looks good and smells fine, it should be safe to eat! Yes, you can make this cake dairy-free! Here are some easy swaps: - Use almond milk or soy milk instead of any dairy milk. - Replace any butter with coconut oil or a dairy-free butter. - Ensure your applesauce is unsweetened and dairy-free. These swaps keep the cake moist and tasty. To check if your cake is done, look for these signs: - A toothpick inserted in the center comes out clean. - The edges of the cake pull away from the pan slightly. - The top feels firm and springs back when touched. These signs help ensure perfect baking every time. If you can't find zucchini, try these alternatives: - Grated carrots add sweetness and moisture. - Use finely shredded summer squash for a similar texture. - Apples can work well, adding a fruity flavor. These options can add fun twists to your cake! This blog post walks you through the steps to make a delicious Lemon Zucchini Sheet Cake. You learned about the must-have ingredients and some optional ones to add zest. I shared tips to keep your cake moist and avoid overmixing. You can even try variations, like adding nuts or going gluten-free. Baking should be fun and easy. Now, gather your ingredients and get started! Enjoy your baking adventure and make this cake shine!](https://dailydishlab.com/wp-content/uploads/2025/07/f8d12cbe-606d-4e9f-b3a7-8aa2f948db73-768x768.webp)
![To make these delightful cinnamon apple muffins, you need the following ingredients: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup packed brown sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk - 2 apples, peeled, cored, and diced (preferably Granny Smith for tartness) - 1/2 cup chopped walnuts (optional) - Extra cinnamon sugar for topping (1 tablespoon sugar mixed with 1/2 teaspoon cinnamon) The right mix of these ingredients creates a warm, inviting flavor. I love how the sweet apples and warm cinnamon blend. The buttermilk adds moisture, making the muffins soft and fluffy. You can also add walnuts for a nice crunch, but they are optional. This simple list allows you to bake a batch that brings joy to any kitchen. Follow the [Full Recipe] for step-by-step instructions. - Preheat your oven to 350°F (175°C). - Line a muffin tin with paper liners or grease it well. - In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. - In a large mixing bowl, cream softened butter and brown sugar until light and fluffy. - Add eggs one at a time, mixing well after each. Stir in the vanilla extract. - Gradually mix in the dry ingredients and buttermilk. Alternate adding each, starting and ending with dry ingredients. - Fold diced apples and walnuts into the batter. - Spoon the batter into the muffin tin, filling each cup about three-quarters full. - Sprinkle the tops with cinnamon sugar for added crunch and sweetness. - Bake for 18-22 minutes, or until a toothpick comes out clean. This simple method leads to tasty cinnamon apple muffins. For the full recipe, refer to the section above. Enjoy the warm, fluffy bites of joy! - Make sure all your ingredients are at room temperature. This helps them mix better. - Use a toothpick to check for doneness. Insert it in the center; it should come out clean. - Serve your muffins warm with a pat of butter. This adds richness and flavor. - You can also dust them with powdered sugar for a sweet touch. - For a cozy display, place them on a rustic wooden board. It looks inviting! - To achieve a moist muffin, do not overmix the batter. Mix just until combined. - Avoid dense muffins by measuring flour correctly. Too much flour can weigh them down. - Use a light hand when folding in the apples. This keeps the air in the batter. These tips will help you bake delicious cinnamon apple muffins every time! For a full recipe, check the earlier section. {{image_2}} You can switch things up by using different fruits. Instead of apples, try pears or berries. Both options bring a fresh taste to your muffins. If you love dried fruits, add cranberries to the mix. They add a nice chew and burst of flavor. If you want gluten-free muffins, use almond or oat flour instead of regular flour. Both options work well and keep the muffins soft. For those who prefer vegan options, replace eggs with flax eggs and use plant-based milk. These changes make the recipe accessible for everyone. To add more depth, mix in spices like nutmeg or ginger. They pair well with cinnamon and give your muffins a warm flavor. You can also swirl in caramel or chocolate chips for a sweet surprise. These little changes can take your muffins to a whole new level. Check out the Full Recipe for all the details on making these delightful treats! To keep your muffins fresh, store them at room temperature. Place them in an airtight container. This helps retain moisture. If you don't have a container, wrap them tightly in plastic wrap. They will stay soft for about three days. Be sure to keep them away from direct sunlight and heat. For longer storage, freeze your muffins. Allow them to cool completely first. Place them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When you want to enjoy one, reheat it for the best texture. You can microwave it for about 20-30 seconds. If you prefer the oven, bake at 350°F (175°C) for about 10 minutes. This keeps the muffins soft and fluffy. For the full recipe, check out the previous section. To make your muffins rise higher, focus on the batter's consistency. Use the right amount of flour. If your batter is too thick, add a touch more liquid. Air pockets help muffins rise, so mix gently but well. Also, make sure your oven is preheated to 350°F (175°C). An oven that is too cool can lead to flat muffins. Yes, you can use different apples. Granny Smith apples are tart and work well. Honeycrisp apples add a nice sweetness and crunch. Fuji apples are also great for a sweeter taste. Try to pick apples that are firm and fresh for the best results. Muffins usually last about 2-3 days at room temperature. Store them in an airtight container. If you want them to last longer, freeze them. In the freezer, they can last up to three months. Just make sure to wrap them well to prevent freezer burn. You can replace buttermilk with milk and vinegar. Just mix 1 cup of milk with 1 tablespoon of vinegar. Let it sit for a few minutes to thicken. Another option is to use yogurt or sour cream. These will also give your muffins a nice texture. For the full recipe, check out the [Full Recipe]. In this blog post, we covered how to make delicious apple muffins step by step, from gathering ingredients to baking tips. We also explored fun variations and smart storage methods. Remember, the right techniques make all the difference in your baking. Whether you stick to the classic recipe or try new flavors, these muffins will delight everyone. Enjoy the process, share them with friends, and savor each bite. Happy baking!](https://dailydishlab.com/wp-content/uploads/2025/06/22877687-0dd6-40e4-bb31-9a2a429db395-768x768.webp)
![For these muffins, you need simple, wholesome ingredients. Here’s what you will use: - 1 cup rolled oats - 1 cup canned pumpkin puree - 1/4 cup honey or maple syrup - 1/4 cup Greek yogurt - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt These ingredients blend to create a moist and tasty treat. The oats add fiber, while pumpkin gives a rich flavor and nutrition. You can enhance your muffins with optional items. Try adding: - 1/2 cup chopped nuts (like walnuts or pecans) - 1/2 cup chocolate chips These extras add crunch and sweetness. You can mix and match based on your taste. If you need to swap ingredients, here are some ideas: - For honey or maple syrup, use agave syrup or coconut sugar. - Replace Greek yogurt with applesauce for a dairy-free option. - If you want a nut-free version, skip the nuts or use seeds instead. These swaps keep the muffins healthy while catering to your needs. You can find the full recipe above for step-by-step guidance. First, gather all your ingredients. You will need rolled oats, pumpkin puree, honey, Greek yogurt, eggs, and spices. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with oil. This step helps to prevent the muffins from sticking. In a large bowl, combine the rolled oats, baking powder, baking soda, salt, and spices. This includes ground cinnamon and nutmeg. Mix these ingredients well. An even mix ensures that each muffin gets the same flavor and rise. In a separate bowl, whisk together the pumpkin puree, honey or maple syrup, Greek yogurt, eggs, and vanilla. Make sure this mixture is smooth and creamy. Once combined, pour this wet mixture into the dry ingredients. Stir gently until just combined. If you want to add nuts or chocolate chips, fold them in now. Now you have a delicious batter ready for baking. Follow the [Full Recipe] to continue. Baking muffins can be fun and easy. To get the best results, start with fresh ingredients. Check the expiration dates on your baking powder and baking soda. Use room temperature eggs and yogurt for a better mix. Always preheat your oven. This helps muffins rise nicely. To get a soft, fluffy muffin, do not overmix your batter. Stir until the dry and wet ingredients just come together. Small lumps are okay! Overmixing makes muffins dense. Bake them until a toothpick comes out clean. This ensures they are cooked but not dry. You can boost flavor by adding spices like ginger or cloves. Try adding nuts or seeds for crunch and taste. For more nutrients, swap out some oats for ground flaxseed or chia seeds. This adds fiber and omega-3s. You can also use unsweetened applesauce instead of some sweetener for a healthier twist. For the complete recipe, check out the Full Recipe. {{image_2}} You can make these muffins gluten-free. Use gluten-free oats instead of regular rolled oats. Make sure to check the label to ensure they are certified gluten-free. For the flour, try almond flour or coconut flour. These flours add a nice texture and flavor. Adjust the amount of liquid in your recipe, as these flours absorb moisture differently. To make these muffins vegan, swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Let it sit for a few minutes until it thickens. Replace Greek yogurt with unsweetened applesauce or a dairy-free yogurt. Use maple syrup instead of honey for sweetness. This keeps the muffins moist while staying plant-based. Feel free to get creative with your muffins. Add-ins can change the flavor and texture. Some great options include: - 1/2 cup chopped nuts (walnuts or pecans) - 1/2 cup chocolate chips - 1/2 cup dried cranberries or raisins - 1/2 teaspoon of ginger or cloves for warmth - 1/4 cup of apple sauce for extra moisture For seasonal twists, try stirring in a bit of orange zest or a splash of maple extract. These small changes can elevate your muffins. You can also top them with pumpkin seeds or a sprinkle of cinnamon for extra flair. Enjoy experimenting with these variations from the Full Recipe! To keep your muffins fresh, store them in an airtight container. This helps avoid drying out. You can place a paper towel in the container. The towel absorbs excess moisture, keeping muffins soft. If you live in a humid area, store them in the fridge to prevent mold. You can freeze muffins for later use. First, let them cool completely. Wrap each muffin in plastic wrap. Then place them in a freezer-safe bag. This keeps them fresh for up to three months. When you're ready to eat, remove a muffin and thaw it overnight in the fridge. You can also warm it in the microwave for 15-20 seconds. Healthy Pumpkin Oat Muffins last for about five days at room temperature. If stored in the fridge, they can last up to a week. For the best taste, eat them within three days. You can find the full recipe above for detailed instructions. Enjoy these tasty treats while they are fresh! You can replace eggs with applesauce or mashed banana. Use 1/4 cup of either for each egg. This keeps the muffins moist and adds natural sweetness. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for five minutes until it gels. Both options work well in this recipe. Rolled oats are best for these muffins. They give a nice texture and hold their shape. You can also use quick oats, but they will make the muffins softer. Avoid steel-cut oats, as they need more cooking time. Using rolled oats ensures a good balance of flavor and texture in every bite. Yes, you can use fresh pumpkin. Just cook it until soft, then blend until smooth. This adds a fresh flavor to your muffins. Make sure to measure the same amount as the canned pumpkin. Fresh pumpkin can be more watery, so drain any excess moisture if needed. Pumpkin is rich in vitamins A and C, which support your immune system. It also has fiber that helps digestion. Oats are a great source of whole grains. They lower cholesterol and keep you full longer. Together, they make a nutritious snack. Enjoy these muffins guilt-free! You can find the Full Recipe above for a tasty way to enjoy these benefits. Healthy pumpkin oat muffins are simple and tasty. We covered key ingredients and how to make them. You learned tips for perfect texture and added flavors. Variations cater to gluten-free and vegan diets. I also shared storage tips for freshness and longevity. In the end, these muffins offer a healthy option for any meal. Enjoy making them your own with different ingredients and flavors. Your baking journey can be both fun and healthy!](https://dailydishlab.com/wp-content/uploads/2025/07/c0729778-358d-4726-8681-cbd04cabebc9-768x768.webp)
