Classic Lemon Pound Cake

Name: Classic Lemon Pound Cake
Ingredients: 1 1/8 cups butter; 2 1/16 cups caster sugar; 4 eggs; 2 1/4 cups all purpose flour; 1 teaspoon baking powder; 1 cup milk; 1 pinch salt if butter is unsalted. Omit if butter is salted; 1 whole lemon zest; 1 teaspoon vanilla essence

9 ingredients

6 steps

Ingredients

1 1/8 cups butter
2 1/16 cups caster sugar
4 eggs
2 1/4 cups all purpose flour
1 teaspoon baking powder
1 cup milk
1 pinch salt if butter is unsalted. Omit if butter is salted
1 whole lemon zest
1 teaspoon vanilla essence

Directions

1

1. Cut butter into cubes, preferably still cold. Sift dry ingredients into a separate bowl.
2

2. Cream butter, sugar and lemon zest in a mixing bowl with a beater for 3-5 minutes or till light and fluffy.
3

3. Gradually add in eggs and vanilla one at a time at 30 seconds interval.
4

4. Alternate dry and wet ingredients, starting and ending with the dry with a slow speed.
5

5. Scrape batter into lined 20cm pan and bake at 170 C for 40-50 minutes or till skewer comes out clean when inserted to the middle of cake.
6

6. Let it cool for 10 minutes and remove from cake pan. Serve with custard sauce or jams & preserves.