Lemon Pound Cake
Serves
16
Total Time
1hrs 45mins
Calories
286
A light and zesty cake, topped with lemon glaze. Lovely on its own or with a hot cup of tea. If you can get them, use Meyer lemons for a sweeter flavor.
- Unsalted butter175 groom temperature
- Granulated sugar275 g
- Egg4
- All purpose flour300 g
- Salt½ teaspoon
- Baking powder10 g
- Milk110 g
- Vanilla extract2 g
- Lemon2juice of, zest of
- Powdered sugar185 g
Ingredients
- 1. Pre-heat oven - 175°C
- 2. Prepare 2 clean loaf pans
- 3. Add unsalted butter and granulated sugar to a clean large mixing bowl
- 4. Cream together until pale and light
- 5. Add eggs to the butter-sugar mixture one by one while mixing until well combined
- 6. Add all purpose flour, salt and baking powder to a clean medium bowl
- 7. Whisk briefly until combined
- 8. Transfer dry ingredients to batter
- 9. Mix until combined
- 10. Add milk and vanilla extract to a clean medium bowl
- 11. Add lemon to the mixture and mix
- 12. Transfer content of medium bowl to batter and mix
- 13. Transfer batter to 2 loaf pans
- 14. Bake until skewer tests clean - 45 min, 175°C
- 15. Let cool
- 16. Add powdered sugar to a clean small bowl
- 17. Add lemon to the sugar
- 18. Whisk vigorously until smooth
- 19. Turn out cake onto cooling rack
- 20. Spread icing onto the 2 cakes
- 21. Leave cake until set
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
