Served either dusted with powdered sugar, lemon custard, sugar glaze, with a coat of whipped cream, or just with your favourite berry sauce. Stir in some fresh raspberries, poppy seeds, or blueberries into the batter to enjoy the season’s best flavours in a cake. Lemon Pound Cake is one of the most popular versions of the pound cake recipe. This idea of a moist, soft, and delicate lemon cake on a summer evening with a cup of tea is always fascinating.
Ingredients Required
APF (All Purpose Flour) – compared to cake flour, the flavour of the butter and vanilla comes through better, the crumb is slightly more delicate. Do not substitute with self raising flour, almond meal or gluten free flour. Butter is the soul of any pound cake. Use unsalted, good quality softened and not melted butter. Sugar – best to use caster or superfine white sugar. But regular / granulated sugar works just fine too. White Whole Eggs at room temperature are key to make the pound cake extraordinarily light and fluffy. Baking powder – not baking soda (bi-carb), it doesn’t rise as well. Full Fat Milk at room temperature. Do not substitute with plant based milk. Lemon Juice and Zest – it is best to use the natural and fresh juice rather than bottled one. Vanilla Extract – the best quality you can get. A pinch of salt approximately ¼ teaspoon. Skip if butter has salt.
How To Bake Pound Cake
Bring all ingredients to room temperature especially milk, eggs, and butter.
Zest lemon ( zest is both the name for the lemon rind and the action you take to remove it) and squeeze out all the juice from them.
Preheat oven to 350 degrees F (177 degrees Celcius). Grease a 9 x 5 x 3 inch loaf pan with butter. Line the bottom of the pan with parchment paper.
Sift dry ingredients – APF, salt, and baking powder together in a bowl.
In a large bowl start whisking sugar and softened butter. If you are using a stand mixer, keep the speed medium. Whisk till the mixture is light, airy, and double in volume.
Next, add one egg at a time and whisk the batter each time for 30 – 40 seconds at medium speed to aerate and develop the pound cake’s structure. Gradually, add all 3 eggs.
Add vanilla, milk, lemon juice, and zest. Whisk the batter for 1 minute.
Add the sifted flour mixture in 3 small batches. Gently, cut and fold the batter to evenly combine each time.
Batter should be silky smooth and lump free with a luscious consistency. Scrape the batter into the greased pan. Smooth the top with a spatula or the back of a spoon.
Bake for about 55 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
If you find the cake crust browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
Remove the cake from the oven and place on a wire rack to cool. Allow it cool upside down. Once it has cooled down completely, pour the glaze over the cake.
More Teatime Cake Recipes
Eggless (Atta) Cake Eggless Peach Cake Teatime Orange Cake Eggless Banana Bread Eggless Tutti Frutti Cake Teatime Strawberry Cake Chai Spiced Pumpkin Cake
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