We use cookies. By browsing our site you agree to our use of cookies. Find out more

  • Home
  • All Recipes
  • Ask a Question
  • Contact Me
  • About Me
  • Shop Store
  • Weight & Measure Chart
Home> Desserts, Sweet Dish & Drinks Recipes> LEMON POUND CAKE RECIPE

LEMON POUND CAKE RECIPE

Related Cook With Faiza Recipes :

  • FERRERO ROCHE CAKE
    View 19434
  • POUND CAKE
    View 13615
  • TUTTI FRUTTI DELIGHT
    View 7798
  • Rasmalai Recipe 3
    View 933
  • TIRAMISU CUPCAKES
    View 13372
  • BRAZILIAN LEMONADE
    View 13232

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

Example HTML page

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.


SHARE WITH FRIENDS

Name :
Email  :

to receive updates
when new recipes are posted!
(it's totally FREE!)

  • Chicken Wrap with Sweet and Spicy Sauce
    View 528
  • Aloo Matar Recipe
    View 861
  • Double Caramel Pound Cake
    View 2275
    • More ยป