Lemon Pound Cake
This is a basic pound cake recipe with a twist. By adding lemonzest and lemon juice, it becomes wonderfully fresh and tangy. You won't be able to wait to have a piece as your room will be filled up with the yummy aroma of baking!
- butter (100g)
- sugar (80g)
- egg (2)
- flour (120g)
- baking powder (1 tsp)
- lemon (1)
- honey (1 tbsp)
- water (1 tbsp )
Make the lemonzest first. Wash the lemon well and grate its skin. You can use lemon juice, too, so cut the lemon in half and squeeze out the juice.
Preheat the oven to 170 degree C. Put butter and sugar into a bowl and mix together well until you get a creamy texture.
Add the half beaten eggs slowly into the bowl, and mix them very well. Add the rest of beaten eggs and keep mixing well.
Sieve the flour and baking powder into the bowl and lightly mix together, do not mix too much! Then pour in the lemonzest and lemon juice and mix. A powdery mixture is fine.
Spread butter on the inside of the cake box or line with cooking paper. Then pour in the mixture, evenly. Push down the centre of mixture a bit and bake for 30 min. And another 10 min with 160 degree C.
Prepare a small bowl and add 1 tbsp of honey and water and mix well. Once the cake is baked, spread the sauce on all the surface. And it is done!
Note: if you want to have a richer taste for grown-ups only, you can make the sauce with "brandy and water" instead of honey and water! It is also good to pour glaze on the cake. To make the glaze, mix castor sugar (60g), lemon juice (1tbsp) and water (1tbsp) and pour onto the cake when it is COLD.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.