Recipe: Lemon Pound Cake

Lemon Pound Cake
Source: Donna Hay Magazine Apr/May 2013 Issue 68 (page 74)

This recipe is definitely one to try for the weekend. You may already have these minimal and simple ingredients in your pantry already.  If you don't have your own lemon tree like us, you should find the price of lemons quite reasonable in the grocery store at the moment. 

1½ cups plain flour
1 teaspoon baking powder
120g unsalted butter, softened
1 tablespoon finely grated lemon rind
1 cup caster sugar
2 eggs
½ cup milk
icing sugar, for dusting

1. Preheat oven to 160°C.  Sift the flour and baking powder into a bowl and set aside. 
2. Place the butter and lemon rind in an electric mixer and beat on medium speed for 3-4 minutes or until smooth. 
3. Gradually add the sugar, scraping down the sides of the bowl with a spatula and continue beating for 5-6 minutes or until pale and creamy. 
4. Add the eggs, one at a time, beating well after each addition. 
5. Reduce speed to low and gradually add the flour mixture and milk, alternating, and occasionally scraping down the bowl, until smooth. 
6. Spoon into a lightly greased 8.5 x 26.5 x 9cm loaf tin (2-litre capacity) double-lined with non-stick baking paper and bake for 60-65 minutes or until cooked when tested with a skewer.
7.  Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. 
8. Dust with icing sugar and serve with orange marmalade or your favourite marmalade.

 

 

 

 

Happy Baking

xo