Lemon pound cake
So the traditional pound cake i discovered is almost fail proof for a baking novice in terms of it's simplicity when it comes to measurements and ingredients. As all your measurements (flour, eggs, sugar and butter) just needs to weigh a pound weight, hence the name “pound cake”.
But then i did not want that much quantity of cake so I told myself I would do 200grams measurement all round. And it came out spectacular!! So i am guessing this should be called half pound cake 😀. I so love it!!!
I did not make use of baking powder so I had to sieve the flour several times to aerate it so it can rise (5 sieves).
The lemon juice gave it an unbelievable taste and everyone kept asking for more!! 😀😀
Open in Cookpad AppCooking Instructions
- 1
Beat sugar and butter until light and fluffy
- 2
Add the eggs each at a time while mixing on low speed
- 3
Mix just until the egg yolk is incorporated. Do not over mix after adding the eggs
- 4
Add the sieved flour ( very important to sieve your flour several times since no baking powder is used in other for the cake to rise.
- 5
Then fold in the flour using a spatula. Do not use a mixer to mix in the flour as that might cause the gluten in the flour to develop and lead to a bread-like cake
- 6
Add the lemon juice and fold in still with the spatula
- 7
Continue to fold in the lemon until you get a smooth thick batter. Note that for a traditional pound cake the only liquid needed is the egg.
- 8
Grease the baking pan with shortening properly
- 9
Dust some all purpose flour on the greased pan
- 10
Add the batter
- 11
Bake in a preheated oven for 1hr 30minutes to 2hrs. Note that pound cake takes hours to bake because of the think batter consistency.
- 12
Remove from oven and let stay in baking pan for 3-4 minutes before removing from pan and cooling on a cooling rack
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