This is a delicious pound cake infused with lemon juice and zest. Lemon cake is an easy baked cake especially for beginners who are learning to bake.
With a nice cup of tea it tastes amazing. I did not add any topping or sugar glaze because I do not have a sweet tooth. The same reason why you find less of my posts on desserts. If it were a decision between sweet and savory, I pick savory always. However, sometimes I would still have a bite or two if I had a choice of sharing it with someone.
I hope you have a lovely week! 🙂
Preparation time: 15- 20 minutes
Cooking time: 25 – 30 minutes
Required appliance: Hand mixer
Rectangular tin – 12”x 8” (30 cm x 20 cm)
Unsalted butter – 125 g, soft at room temp
Caster sugar/ Fine sugar – 1/2 cup
Large Eggs – 2
Plain flour (unbleached) / Self-raising flour – 175 g (skip the baking powder & salt if your using self-raising flour)
Baking powder – 2 tsp
Pinch of salt
Lemon – 1, grated zest & juice
Preheat oven to 180 degree Celsius or 350 degree Fahrenheit for 10 minutes before baking. Grease the rectangular tin with butter and set aside.
1. In a large bowl, add butter, sugar and cream together until soft and fluffy.
2. Beat the eggs in small bowl with a spoon, then gradually add a little of the egg to the creamed mixture.
To the flour mix baking powder and salt.
Add a little flour after each addition of egg mixture. Do this until all the egg and flour are well combined.
3. Now, add the grated zest of lemon into the cream mixture and stir. Beat well.
4. Squeeze the juice of lemon, strain and then add it to the mixture. Beat to make it smooth.
5. Spoon the cream mixture into the rectangular greased tin, level the surface. Bake in the preheated oven at 180 degree Celsius or 350 degree F for 25 – 30 minutes.
6. With a fine skewer, prick the cake all over to check for doneness. Let the cake sit in the oven for 5 minutes if your using a convection oven. Once its cooled, cut into desired pieces and serve.
*Since I didn’t have enough butter I added ghee to make up 175 g.
*You will notice that I added granulated sugar as I was out of caster sugar or super-fine sugar. But I recommend using caster sugar as it dissolves quickly.
*If your using self-raising flour, skip the baking powder and salt. Self-raising flour already contains a bit of salt & baking powder.