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.