Lemon Pound Cake

Name: Lemon Pound Cake
Yield: Standard Loaf Tin
Cuisine: British
Ingredients: 125 g Butter; 125 g (OR 1/2 cup) Caster Sugar; 3 Eggs (about 125g) *must be at room temperature; Zest of 1 Lemon *finely grated; 125 g Self-Raising Flour; *Note: If you use large Eggs, 3 Eggs weigh about 150g. Then you can use 150g each Butter, Caster Sugar, Eggs and Self-Raising Flour; Powdered Sugar for dusting *optional; 1/4 cup Caster Sugar; Juice of 1 Lemon *about 3 tablespoons

Hiroko Liston @hirokoliston

Melbourne, Australia

I just added 1 Lemon to my ‘Basic Pound Cake’, which is actually ‘125g cake’, not ‘1 pound cake’. I added the Lemon Zest to the batter and I drizzled the Lemon Syrup over the hot cake. It is very simple to make, no technic required, and it is delicious as you can imagine.

Hiroko Liston @hirokoliston

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Ingredients

Standard Loaf Tin

125 gButter
125 g(OR 1/2 cup) Caster Sugar
3Eggs (about 125g) *must be at room temperature
Zest of 1 Lemon *finely grated
125 gSelf-Raising Flour
*Note: If you use large Eggs, 3 Eggs weigh about 150g. Then you can use 150g each Butter, Caster Sugar, Eggs and Self-Raising Flour
Powdered Sugar for dusting *optional
Lemon Syrup
1/4 cupCaster Sugar
Juice of 1 Lemon *about 3 tablespoons

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Steps

1

Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
2

Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. Add Eggs, one at a time, beating well after each addition. Add Lemon Zest and Flour, and combine.
3

Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
4

Bake for 40 to 45 minutes or until cooked through. Insert a skewer into the hot cake all over and make lots of holes.
5

Mix Sugar and Lemon Juice in a small bowl, then pour the syrup over the cake evenly. Leave the cake in the tin until completely cool. Dust with with Powdered Sugar before serve.
6

*Lemon Icing Option: If you wish to add Lemon Icing on top instead of soaking Lemon Syrup, mix 1/2 cup Icing Sugar and 1 tablespoon Lemon Juice to make the icing.