Lemon Pound Cake

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Lemon Pound Cake

August 18, 2018

This recipe was adapted from Ina Garten’s Lemon Cake and is a go-to recipe whenever I feel like having a light & citrusy cake that is not too sweet.

Lemon Pound Cake

Servings: one 9-inch loaf or more
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Ingredients:-

A) for the Cake

227g (2 sticks) butter, softened

2 cups white sugar (fine or castor)

3 cups plain flour

1 teaspoon salt (cooking salt)

2 1/2 teaspoons baking powder

4 eggs (large)

3/4 cups milk (full cream)

Zest from 2 lemons

Juice from 1 lemon

B) for the Glaze

1/2 cup icing sugar

1 tablespoon (or more) lemon juice

METHOD:

Grate the lemon zest (just the yellow part, we don’t want the white stuff (pith) as that makes it bitter). Reserve one (1) tablespoon of the zest for the glaze.
Cut one of the lemons in half & extract the juices. Reserve one (1) tablespoon of the juice for the glaze.
Grease 2 (8-inch) loaf pans (you might be able to make 3 or 4 loaves, depending on the size of the eggs)
Pre-heat the oven to 350ºF (180ºC)
Mix the salt, baking powder & flour in a bowl. You can either sieve it together or give a quick stir with a whisk or spoon. Or put it all into a plastic bag (ziplock is fine), close the bag and give it a good shake to mix the dry ingredients
Mix some flour with the lemon zest to separate them
Add the lemon juice to the milk. This will curdle the milk changing it to our own lemon buttermilk
Cream the butter and sugar until light and fluffy
Add eggs one at a time on medium speed
Add the dry ingredients & lemon buttermilk mixture alternately into the butter/egg mixture (using a low or Stir speed on your mixer). This will give you an even mix of all the ingredients.
Pour the mixture into the prepared loaf pans, filling them three-quarters (3/4) of the way. Pour any excess into another loaf pan otherwise you will have an overflow of ‘cake’ at the bottom of your oven.
Bake for 40-45 minutes. Test with a skewer or cake tester. If it comes out clean, the cake is done.
Leave to cool in the pans for about 5 minutes before turning them out onto a rack to cool down properly.
To prepare the glaze, simply add lemon juice to the icing sugar and give a good stir. Add more juice if the mix is too thick or dry. Pour the glaze over the cooled loaves and leave to harden.
ENJOY!