There is something comforting about a pound cake.
I grew up snacking on Sara Lee, the frozen pound cake and it was all I've ever known about this buttery goodness. That is, until I started baking my own cakes and realised that the freshness of pound cakes that come out of the oven that cannot be beat.
It was a friday evening when I attempted this lemon pound cake. I'd just bought the new Donna Hay magazine and was rather keen to try some of the recipes in there. It was the end of a long week and I think the kids (and I) need a sweetener to start the weekend.
Pound cake recipes are pretty known to be a quarter of butter, sugar and flour. However, this one used half the volume of butter, making it taste a lot lighter when it's freshly baked. The best part is, all the work is done on my Kitchenaid. Lazy baker is me, I'd supposed!
As an extra icing (pun intended) on the cake, I mixed up a quick lemon icing frosting to drizzle over the cake. It really make the lemony taste pop! Really glad I added that. =)
The kids got to the cake before I managed to take a pic of the full cake. It's definitely something I will revisit.
Scroll down for the recipe.
|All ready to be popped into the oven.|
Here's what you need
Lemon Pound Cake (adapted from Donna Hay)
1.5 cups (225g) of plain all purpose flour
1 teaspoon baking powder
120g unsalted butter, softened
1 tablespoon finely grated lemon rind
1 cup (220g) caster sugar
1/2 cup (125ml) milk
juice of 1-2 lemons
150g icing sugar
Preheat the oven to 160 degrees celsius
Sift the gour and baking powder into a bowl and set aside
Place the softened butter and lemon rind into an electric mixer and beat on medium speed for 3 minutes or until smooth
Gradually add the sugar (scrapping the sides of the bowl with a spatula), continue beating for 5-6 minutes or until pale and creamy.
Add the eggs, one at a time.
Reduce the speed to low.
Gradually add the flour mixture and the milk, alternating, and occasionally scraping the sides of the bowl, until smooth.
Spoon into a lightly greased loaf tin (approximately 2 ltr capacity) double lined with baking paper.
Bake for approximately 60 minutes or until cooked (tested with the skewer)
Allow to cool in tin for 10 minutes.
Once the cake is cooled, mix the lemon icing.
Add the icing sugar in a small bowl and gradually add the juice in.
Stir it till it becomes a thick paste before drizzling over the cake.