Lemon Pound Cake
This cake is wonderfully moist, dense and lemony. It’s not too sweet, and has a lovely zingy lemon flavour.
Ingredients
For the cake:
225g unsalted butter, at room temperature
225g caster sugar
4 large eggs, beaten
1 teaspoon vanilla extract
225g self-raising flour
zest of 2 lemons
100ml milk
For the syrup:
juice of 2 lemons
100g caster sugar
Method
1. Preheat the oven to 180°C/350°F/gas 4. Grease and line a 2lb/900g loaf tin with baking parchment.
2. Cream the butter and sugar together in a bowl until pale and fluffy.
3. Beat in the eggs, vanilla extract and lemon zest.
4. Sift in the flour and fold in gently.
5. Pour in the milk and mix until the batter is smooth.
6. Pour the batter into the prepared tin and bake for 45 minutes to 1 hour, or until a skewer inserted into the centre comes out clean.
7. Meanwhile, make the syrup by heating the lemon juice and sugar in a saucepan over a low heat until the sugar has dissolved.
8. When the cake is cooked, Pierce it all over with a skewer and spoon over the syrup.
9. Leave to cool in the tin.
Potential changes & improvements
– For a more intense lemon flavour, you could add the zest of an additional lemon to the cake batter.
– If you don’t have self-raising flour, you can use plain flour plus 1 teaspoon baking powder.
What other food it works well with
This cake is lovely on its own, but would also be delicious served with a dollop of Greek yogurt or a scoop of vanilla ice cream.
Common Mistakes
– Be careful not to overmix the batter, or the cake will be tough.
– Make sure the butter is at room temperature before you start, or it won’t cream properly.
Nutritional Information
(Per slice)
Calories: 276
Fat: 13.9g
Saturated fat: 8.4g
Carbohydrates: 32.4g
Sugar: 20.9g
Protein: 4.1g
Salt: 0.4g
Allergens
This recipe contains gluten, milk and eggs.