LEMON POUND CAKE RECIPE
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Ingerdients:
For Cake:
1: plain flour 1 & 1/2 cups
2: baking powder 1/2 tsp
3: baking soda 1/8 tsp
4: granulated sugar 1 & 1/3 cups
5: zest of lemon 1
6: salted butter 170 grams (room temperature)
7: full fat cream cheese 115 grams (room temperature)
8: vanilla extract 1 & 1/2 tsp
9: large eggs 3 (room temperature)
10: loaf tin greased & floured 9 x 5 x 3 inch
Lemon Frosting:
1: powder sugar 2 cups
2: lemon juice 3 to 4 tbsp
Recipe:
preheat oven 350f, 180c, gas mark 4.
1: in a bowl beat the butter, cream cheese, sugar, lemon zest until smooth, beat for 4 minutes on high speed.
2: add lemon juice and beat for 6 minutes on high speed.
3: now add 1 egg at a time and beat till combined.
4: then use a sieve and add flour, baking powder, baking soda sieve and beat once again till it is combined.
5: add the batter in the loaf tin and bake for 60 to 70 minutes or until the cake is golden brown and a toothpick inserted in the centre comes out clean.
6: Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes. Then remove the cake from the pan to finish cooling before frosting.
Frosting: Place the confectioners sugar in a medium sized bowl. Add about 3 tablespoons of the lemon juice and whisk until you have a thick and smooth glaze. Add more lemon juice or powdered sugar if needed to get the correct pouring consistency. Slowly pour the frosting over the top of the cake, allowing it to drip down the sides. Let the frosting dry before covering and storing. This cake will keep about 3 to 4 days at room temperature or about one week in the refrigerator. Can also be frozen.
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