As the weather is getting warmer, this week I am sharing this dessert that is perfect for summer! Pound cake has always been one of my favorite. Not only because I really like the rich taste but also it is so easy to make!
Pound cake got its name from the same amount of ingredients used in the recipe. In this article from Huffington Post written by explained very well. This creates the perfect dense and moist texture, and that’s exactly the way I like it.
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
loaf
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Ingredients
Lemon Pound Cake
- 150 g flour
- 150 g butter
- 120 g granulated sugar
- 30 g honey
- 3 eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp lemon juice
- 2 tbsp heavy cream
- 1 lemon lemon zest
Lemon Syrup
- 2 tbsp lemon juice
- 1/2 cup icing sugar
Ingredients
Lemon Pound Cake
Lemon Syrup
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Instructions
- Grease the loaf pan with butter and dust with a little of flour all over the pan. Set aside.
- In a bowl, sift flour, baking powder, salt, and lemon zest. Whisk all the ingredients quickly. Set aside.
- In another large bowl, beat the butter and granulated sugar with electric hand mixer. Butter has to be at room temperature. Beat until the butter becomes fluffy and pale
- Add 3 eggs one by one into the bowl and mix well. Add honey, heavy cream, and lemon juice beat everything until incorporated.
- Take a spatula, add the flour and dry ingredients into the mix twice, and gently fold them in. The repeat with the remaining flour. Fold until you don't see excess flour. (Don't over mix the batter, we want it to be light.)
- Pour the batter into the loaf pan. Spread the batter evenly with a spatula. Bake in the oven at 180C/356F for about 45 minutes. (Cover with aluminium foil if the cake is getting too much color.)
- For the syrup, add icing sugar and lemon juice in a small sauce pan and mix well.
Recipe Notes
How to make candied lamon slices?
Cut lemon into very thin slice and remove the seeds. In a small sauce pan, cook the lemon with 1 tbsp lemon juice and 1/2 cup of sugar for 15 minutes until the lemon becomes translucent and the rinds are softened.
For more reference you can check here:
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