Lemon Pound Cake
A community recipe by biscottisueNot tested or verified by Nigella.com
Introduction
If you like lemon cakes. Tangy, light in texture but rich in flavour. I had one recipe of lemon cake that uses sour cream, but I lost that recipe. But this one is just as good. You can substitute milk with yogurt. If you like, you can also serve this with heavy cream. It takes away the sweetness.
If you like lemon cakes. Tangy, light in texture but rich in flavour. I had one recipe of lemon cake that uses sour cream, but I lost that recipe. But this one is just as good. You can substitute milk with yogurt. If you like, you can also serve this with heavy cream. It takes away the sweetness.
Ingredients
Serves: 0
- 1 lemon juice
- 2 lemon peel (grated)
- 125 millilitres yoghurt (or milk)
- lemon syrup
- 2 lemons (juice & rind)
- 335 grams flour
- 1 teaspoon baking powder
- 180 grams butter
- 495 grams caster sugar
- 3 eggs
- 2 teaspoons vanilla essence
- 125 millilitres sugar
- 1 lemon juice
- 2 lemon peel (grated)
- 4⅖ fluid ounces yoghurt (or milk)
- lemon syrup
- 2 lemons (juice & rind)
- 12 ounces flour
- 1 teaspoon baking powder
- 6 ounces butter
- 17 ounces superfine sugar
- 3 eggs
- 2 teaspoons vanilla essence
- 4⅖ fluid ounces sugar
Method
Lemon Pound Cake is a community recipe submitted by biscottisue and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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