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LEMON POUND CAKE

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Serves: 0

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What does this mean?

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.

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Ingredients

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  • 1 lemon juice
  • 2 lemon peel (grated)
  • 125 ml 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 ml sugar

Method

  1. Preheat oven 160C
  2. Sift flour, baking powder into a bowl. Repeat 3-5 times. Using electric mixer, beat butter and sugar till light & fluffy
  3. Add eggs one at a time, beating well after each addition
  4. Add vanilla and lemon rind. Stir in yogurt & lemon juice, alternating w. flour mix till just combined
  5. Bake for 40 minutes. Stand in cake tins for 10 minutes,
  6. Lemon Syrup: Combine syrup ingredients and put in a pan over low heat. Simmer till sugar is dissolved. Set aside to cool.
  7. Drizzle with 1/2 of lemon syrup, before turning out on wire rack to cool completely. Brush remaining syrup.

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