Lemon pound cake

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Lemon pound cake

Butter 3.25 oz
Sugar 3.6 oz
Eggs 1.75 oz
Lemon zest .5 tsp
Lemon juice 1.5 tsp
Cake flour 3.5 oz
Baking powder .5 tsp
Baking soda .5 tsp
Sour cream 3.5 oz
Salt 1/8 tsp

 

  1. Butter/oil loaf pan
  2. Sift together cake flour, baking powder, baking soda and salt; set aside
  3. Cream butter and sugar until light and fluffy
  4. Slowly add eggs and lemon zest and juice
  5. Slowly add sour cream
  6. Add dry ingredients; mix gently
  7. Bake @350F for 30-35 mins or until a cake tester comes out clean
  8. Cool for 5 mins in pan, then turn out onto cooling rack
  9. Options:
    1. Leave unadorned
    2. Sift powdered sugar over top
    3. Mix up a simple syrup to which you add some lemon zest or juice; while cake is warm, use a skewer or similar object to poke holes in it; dribble syrup over cake so syrup soaks into holes
    4. Mix up a simple liquidy lemon icing (cup of powdered sugar with enough lemon juice and cream to make it liquidy); once cake is completely cook, dribble icing over top

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