Whether it's for a spring fling party or summer picnic this lemon pound cake recipe is the perfect treat! As a dense, moist and rich lemon flavor, it's the perfect dessert that can be enjoyed by everyone. With a prep time of 25 minutes and bake time of 45 minutes, it's a easy last minute recipe that will be the hit of the party!
Let's get into this quick and easy recipe!
125g butter, plus a little extra for the tin
200g plain flour, plus extra for dusting
¼ tsp bicarbonate of soda
¼ tsp baking powder
4 lemons, finely zested
2 large eggs, at room temperature, lightly beaten
100ml buttermilk, at room temperature
½ lemon, juiced
50g granulated sugar
2 large lemons, juiced (use the lemons you’ve zested)
TIP - Mix the B&K Spedi White Icing & the Brill Yellow Decorating Icing OR take 150g of icing sugar that's sifted and add 2-3 tbsp of lemon juice.
Heat oven between 325 to 350 degrees. Add butter & flour to a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
There you have it!
If you follow these steps, you are sure to have one tasty lemon pound cake! Be sure to keep an eye out on our blog for more, fun recipes here at stovercompany.com!