Honey Lemon Pound Cake
Servings Prep Time
1loaf 20minutes
Cook Time
45minutes
Servings Prep Time
1loaf 20minutes
Cook Time
45minutes
Ingredients
Lemon Pound Cake
Lemon Syrup
Instructions
  1. Grease the loaf pan with butter and dust with a little of flour all over the pan. Set aside.
  2. In a bowl, sift flour, baking powder, salt, and lemon zest. Whisk all the ingredients quickly. Set aside.
  3. 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
  4. Add 3 eggs one by one into the bowl and mix well. Add honey, heavy cream, and lemon juice beat everything until incorporated.
  5. 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.)
  6. 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.)
  7. 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: 

http://www.myrecipes.com/recipe/candied-lemon-slices