Lemon Pound Cake

by Shaheen Ali

A cake that is aromatic, full with flavors and moist is the perfect cake you can have. One such wonderful cake is LEMON POUND CAKE!

Enriched with the goodness of lemon, this cake is a perfect tea time snack option and also a fabulous recipe for your children’s school short breaks. My family loves cakes, and also believes to explore new flavors in it. Lemon cake is one such fantastic recipe which i had tried after a long long time.


Usually the lemon pound cakes are drizzled with sugary lemon sauce that gives a perfect bite and a glaze to the loaf. But here i chose to go for a simple one first, as my son doesn’t prefer the drizzled option much. The recipe is adapted from my bestie’s amazing food website http://www.thesecretingredient.in/lemon-cake-with-lemon-glaze-lemony-pound-cake-with-lemon-frosting/ Though i made few minute changes to the recipe as i wanted a small cake, still the recipe from Anshu is flawless and worth trying. So let’s quickly have a look on the ingredients required and method of baking the LEMON POUND CAKE!

Print Recipe
LEMON POUND CAKE
Course dessert
Cuisine british
Prep Time 10 minutes
Servings
serving
Ingredients
Course dessert
Cuisine british
Prep Time 10 minutes
Servings
serving
Ingredients
Instructions
  1. Sift flour and baking powder together in a large bowl. Add lemon zest and mix it with the help of a fork and keep aside.
  2. In a separate bowl add butter and sugar, blend it with an electric or hand blender till the sugar dissolves completely and you get a creamy texture.
  3. Add eggs one by one and keep whisking till light and fluffy.
  4. Add lemon juice and whisk again.
  5. Now add the dry ingredients into the wet ingredients and fold it into a batter with the help of a spatula. Make sure all the ingredients incorporates well.
  6. Grease and dust a 8" loaf baking pan and pour the batter in it. Tap the pan gently to avoid forming bubbles and make the batter spread evenly.
  7. Pre heat the oven at 180 degree C and place the baking tray and bake the cake for 30-35 mins or till the tooth pick inserted comes out clean.
  8. Once the cake is done, transfer the tray into a wire rack and let it cool.
  9. Once the cake is cool completely, invert it into a tray and cut into slices. Store the slices into an air tight box and enjoy it every time with your tea or coffee.
Recipe Notes

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