Lemon Pound Loaf Cake Recipe | Forks N Knives

Lemon Pound Loaf Cake Recipe

Wednesday, July 29, 2015


Hola folks!! If there is one good thing about this move, apart from the climate is the fact that i get to bake!! Quite often. All thanks to a lot of friends and family around. Some of Rakesh's friends had come over during the weekend and this was what i prepared for dessert. It was a big hit. I did not do a copy cat of starbucks per se, but some thing similar. Well, at least i knew the ingredients that went into this and they were very much pronounceable!!

This is my version of a light weight lemon pound cake than the traditional ones. So pound cake, as the name implies, contains a pound of everything- Butter, Sugar, Flour!! Which is way too much for many of the health conscious lot! This is as lemony as it should be, moderately sweet and oh so delicious. Your best tea time accompaniment is here!



Lets get baking!!(That sounds so better than saying, lets get cooking)



Rule number 1: Butter and eggs should be at room temperature. Mine was out for 3 hours. My bake ware was in transit from Boston, so i didn't have the regular loaf and thus used a foil loaf. It was 9X4 inches loaf. Butter and lightly dust the loaf with flour. Preheat oven at 350 F. 

Cream 1 stick of unsalted butter (8 tbsp) and 1 cup of granulated sugar.

Once creamed, add 2 eggs and beat till combined. I have used hand whisk. you can use electric whisk or stand mixer. No need to over mix.

Into this, add 2 tbsp of lemon juice, rind of 1 lemon and 1/4th cup of butter milk(Secret Ingredient). Mixture will curdle a bit, which is expected but will be taken care of while we add flour.

If you do not have buttermilk, just make some by adding 1 tbsp white vinegar to around 1 cup of milk.

Sift 1 1/4th cup of all purpose flour, 1 tsp baking powder and 1/2 tsp baking soda.

Transfer to the loaf and bake for around 45- 50 minutes or until a tooth pick inserted comes out clean.

Lemon Glaze: Unlike the traditional white colored glaze, mine is almost transparent. I have not added too much confectionery sugar in it. No one here is fond of too much sweetness, so have adjusted accordingly.
4 tbsp of butter milk, 4 tbsp confectionery sugar, 2 tbsp freshly squeezed lemon juice should be whisked together. Once the cake cools down, pour this lemon glaze on top. 

Enjoy this amazingly easy cake with your tea or coffee.




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7 comments:

  1. Hi Remya...can we use Wheat Flour instead? and is the Lemon Glaze necessary or can we have it without it as well?

    ReplyDelete
    Replies
    1. Yes, you can, but the taste and texture will vary. Can you get white wheat flour? Please try with that. As the cake wasn't very sweet, glaze helped. Also, a lemon loaf always has glaze, but its optional if you don't wish to use.

      Delete
  2. Hi Remya, you did mention we need to cream 1 stick of butter... wou that be equivalent to 100 gms??? Would there be a major difference if I were to use regular butter instead of unsalted butter?
    Thanks so much!

    ReplyDelete
    Replies
    1. Hi Rinku, thanks for stopping by. Yes, it is roughly 113 gms of butter. I will encourage you to google conversions if its urgent and am not around to reply on the spot. Taste will differ, as the cake will end up little salty. This cake has lemon rind, lemon juice, buttermilk, so it is advisable to use unsalted butter.

      Delete
    2. Much appreciated. Will definitely give this a try and let you know how it turns out!

      Delete
  3. Replies
    1. Please do so and let me know how it turned out.

      Delete

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