Lemon pound cake
The best pleasures are often the simplest! Treat yourself with this lemon pound cake within just fifteen minutes.
1. Brush the lemon under hot water, pat dry and grate finely the zest, then squeeze. Preheat the oven to th. 5/6 – 170°C.
2. In a bowl, whisk 50 g softened butter, 150 g caster sugar, then add the eggs one by one while beating. Add the flour, baking powder and milk and finally the zest, stirring continuously until a smooth batter.
3. Pour into a loaf pan lined with buttered parchment paper and bake for 45-50 minutes.
4. Remove from the oven, coat the hot cake with the lemon juice mixed with 1 tablespoon of sugar and let cool. Sprinkle with icing sugar just before serving.
Find out more pound cake recipes:
Chocolate and basil pound cake
Photo credit: Sucré Salé
