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Home Jasmine Rice With Lime Juice

Lemon Pound Cake Sans Sour Cream Recipe

Ingredients

How to make it

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

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The Cook

vindee Gurgaon, IN

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