Lemon Pound Cake Sans Sour Cream
From vindee 17 years agoIngredients
- butter – ½ cup/100gms shopping list
- eggs – 3 shopping list
- sugar – 1 ¼ cups shopping list
- flour – 1 ½ cups shopping list
- baking powder – 1 tsp shopping list
- baking soda – ¼ tsp shopping list
- salt – ¼ tsp shopping list
- yogurt – 4 tbsp / thick shopping list
- Cream – 2 tbsp / 25 % fat shopping list
- juice of 1 lemon shopping list
- Rind of 2 lemons shopping list
- lemon extract - 1 tsp shopping list
- orange Essence – 1 tsp shopping list
- vanilla essence – 1 tsp shopping list
- For the syrup: shopping list
- water – ¼ cup shopping list
- sugar – ½ cup shopping list
- lemon juice of 2 lemons shopping list
- orange extract – ½ tsp (optional) shopping list
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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