Lemon Pound Cake

If you like lemon cakes, here’s fantastic recipe. Tangy, light in texture but rich in flavour. If you cant get sour cream, you can substitute it with yogurt or milk mix with lemon juice. If you like, you can also serve this with heavy cream. It takes away the sweetness.



YOU NEED:
2 1/4 cup flour
1 tsp baking powder
180 gm butter
1 1/4 cup sugar
3 eggs
2 tsp vanilla essence
1 tsp lemon essence (optional)
Finely grated rind of 2 lemons
3/4 cup sour cream or yogurt or
Juice of 1 lemon mix with 1/2 cup milk

Lemon Glaze
Juice and rind of 2 lemons
½ cup sugar
1 teaspoon lemon essence

INSTRUCTIONS:
1. Sift flour, baking powder into a bowl. Repeat 3-5 times.
2. Using electric mixer, beat butter and sugar till light & fluffy
3. Simmer lemon juice with sugar till sugar is dissolved. Set aside.
4. Add eggs one at a time, beating well after each addition
5. Add vanilla, lemon essence and lemon rind
6. Stir in milk & lemon juice, alternating w. flour.
7. Mix till just combined.
8. Bake at 180C for 50 min to 1 hour. Let it stand in the tin for 10 min.
9. Turn it on a wire rack. Brush warm cake with remaining lemon glaze.
10. Let it cool completely. Serve cake plain or with cream.

Note:
Decorate with sugared lemon rind.