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Quantities are for a 23cm (9 inch) loaf tin Preparation time approx 20 minutes Cooking time 1 hour plus time for decoration
| Summary
With the frosting on the top, I think this lemon pound cake looks more special than the popular lemon drizzle cake. It tastes delicious too.
Pound cakes get their name from the cake's weight apparently, but this one weighs around a kilogram!
The quantities of the main ingredients (flour, sugar, butter and eggs) are the same. My large eggs consistently weigh around 64g each hence four of them weigh around 255g.
If you wanted to make a smaller or larger cake, simply weigh the eggs first to determine the quantity of the other ingredients. (Don't forget you may need a different sized tin).
Enjoy. | Summary
With the frosting on the top, I think this lemon pound cake looks more special than the popular lemon drizzle cake. It tastes delicious too.
Pound cakes get their name from the cake's weight apparently, but this one weighs around a kilogram!
The quantities of the main ingredients (flour, sugar, butter and eggs) are the same. My large eggs consistently weigh around 64g each hence four of them weigh around 255g.
If you wanted to make a smaller or larger cake, simply weigh the eggs first to determine the quantity of the other ingredients. (Don't forget you may need a different sized tin).
Enjoy. | *** THIS CELL DELIBERATELY LEFT BLANK *** |
  Ingredients
- Self raising flour 255g
- Butter (unsalted) 255g
- Caster sugar 255g
4 large eggs - Salt 1.5 tsp
- Zest of 2 lemons (reserve around 20% for the frosting)
- Juice from one of the lemons
- For the frosting .....
- Icing sugar 100g
- Juice of second lemon
- Remaining zest
|   Method
- In a mixing bowl, blend the butter and the sugar together for about 5 minutes or until smooth and fluffy.
- Add 1 egg and mix, and repeat for the next 2 eggs.
- Add the juice of one of the lemons and 80% of the lemon zest, and mix well.
- Add the last egg and mix well.
- Sprinkle the salt into the flour and add about half the flour to the batter using a sieve to ensure no lumps.
Gently fold the flour into the batter, using a large spoon or spatula (a figure of eight motion is a good technique). Repeat with the remaining flour.
- Line a 22cm (9 inch) loaf tin with non-stick baking parchment. Pour the batter into the tin and smooth the top.
- Place the tin in the centre of an oven pre-heated to 170 degrees centigrade (160 fan, Gas mark 4) for one hour.
- After one hour check that the cake is cooked (if you insert a skewer into the centre of the cake it should come out clean).
- Remove from oven and place on a cooling rack still in the tin. After 10 minutes the cake can be removed from the tin and allowed to cool right down before adding the frosting.
For the frosting…. - Slowly add the juice of the second lemon to the icing sugar while stirring with a spoon, and until the mix has a creamy texture.
Do not add too much juice so as to make the frosting too runny.
- Slowly pour the frosting along the centre of the ridge of the cake and work the frosting towards the edges.
Don’t worry if a little frosting runs down the sides.
- Sprinkle the remaining zest onto the frosting for decoration, and place the cake in the fridge to allow the frosting to set.
- The cake is now ready to serve.
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  Method
- In a mixing bowl, blend the butter and the sugar together for about 5 minutes or until smooth and fluffy.
- Add 1 egg and mix, and repeat for the next 2 eggs.
- Add the juice of one of the lemons and 80% of the lemon zest, and mix well.
- Add the last egg and mix well.
- Sprinkle the salt into the flour and add about half the flour to the batter using a sieve to ensure no lumps.
Gently fold the flour into the batter, using a large spoon or spatula (a figure of eight motion is a good technique). Repeat with the remaining flour.
- Line a 22cm (9 inch) loaf tin with non-stick baking parchment. Pour the batter into the tin and smooth the top.
- Place the tin in the centre of an oven pre-heated to 170 degrees centigrade (160 fan, Gas mark 4) for one hour.
- After one hour check that the cake is cooked (if you insert a skewer into the centre of the cake it should come out clean).
- Remove from oven and place on a cooling rack still in the tin. After 10 minutes the cake can be removed from the tin and allowed to cool right down before adding the frosting.
For the frosting…. - Slowly add the juice of the second lemon to the icing sugar while stirring with a spoon, and until the mix has a creamy texture.
Do not add too much juice so as to make the frosting too runny.
- Slowly pour the frosting along the centre of the ridge of the cake and work the frosting towards the edges.
Don’t worry if a little frosting runs down the sides.
- Sprinkle the remaining zest onto the frosting for decoration, and place the cake in the fridge to allow the frosting to set.
- The cake is now ready to serve.
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