Recipe

Lemon Pound Cake Sans Sour Cream Recipe


Lemon Pound Cake Sans Sour Cream Recipe
Add Step-by-Step Photos 		Vindee / All my dishes
2 years, 1 month ago
Not a sour cream lemon pound cake...my twist to the cake.Here’s one of our favourite 'anytime' cakes…with a tangy,fresh lemon taste and a light crumb.Doesn’t need icing, and is lovely for an evening tea. I've worked on the recipe for a while to... More
Prep:25m Cook:60m Servings:16

Vindee

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Ingredients
  • Butter – ½ cup/100gms
  • Eggs – 3
  • Sugar – 1 ¼ cups
  • Flour – 1 ½ cups
  • Baking powder – 1 tsp
  • Baking Soda – ¼ tsp
  • Salt – ¼ tsp
  • Yogurt – 4 tbsp / thick
  • Cream – 2 tbsp / 25 % fat
  • Juice of 1 lemon
  • Rind of 2 lemons
  • Lemon Extract - 1 tsp
  • Orange Essence – 1 tsp
  • Vanilla Essence – 1 tsp
  • For the syrup:
  • Water – ¼ cup
  • Sugar – ½ cup
  • Lemon Juice of 2 lemons
  • Orange Extract – ½ tsp (optional)

Directions
  1. Preheat oven to 180 deg C. Grease well and line bottom of 8” ring tin.(Tends to stick otherwise)
  2. Sift the dry ingredients together. Keep aside.
  3. Mix the yogurt + cream in a small bowl. Keep aside.
  4. Beat the butter + sugar well until light and fluffy.
  5. Beat in the eggs 1 by 1, scraping the sides down after each addition.
  6. Beat in the lemon rind + lemon extract + orange essence + vanilla essence + lemon juice.
  7. On low speed, beat in the dry ingredients alternatively with yogurt and cream mix…in 3 goes.
  8. If you like, you can mix a deeper yellow colour in 1/3 of the batter to get a marble effect.
  9. Put the batter into the tin, alternating with the deeper coloured batter, if using, and level out.
  10. Bake for approximately 60 mins, or till the tester comes out clean.
  11. Cool in tin on rack for 10 mins, and then turn it out on rack.
  12. While the cake is baking, heat the water + sugar + extract and make syrup.
  13. Take off heat, and add the lemon juice. Taste, and increase the lemon if desired.
  14. Should taste nice and tangy…like a concentrate.
  15. Poke the cake gently with a skewer.
  16. Pour the warm syrup over the hot cake. Handle cake gently while warm, as it’s quite delicate.

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