I just added 1 Lemon to my ‘Basic Pound Cake’, which is actually ‘125g cake’, not ‘1 pound cake’. I added the Lemon Zest to the batter and I drizzled the Lemon Syrup over the hot cake, so that the yummy syrup would soak the cake. It is a very simple cake, no technic required, and it is delicious as you can imagine.
Makes
Standard Loaf Tin
Ingredients
125g Butter
1/2 cup (125g) Caster Sugar
3 Eggs (about 125g) *must be at room temperature
Zest of 1 Lemon *finely grated
125g Self-Raising Flour
Powdered Sugar for dusting *optional
Lemon Syrup
1/4 cup Caster Sugar
Juice of 1 Lemon *about 3 tablespoons
Method
Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. Add Eggs, one at a time, beating well after each addition. Add Lemon Zest and Flour, and combine.Spoon the mixture into the loaf tin and smooth the surface. *Note: I spread the middle part thinner and the edges thicker.Bake for 40 to 45 minutes or until cooked through. Insert a skewer into the hot cake all over and make lots of holes.Mix Sugar and Lemon Juice in a small bowl, then pour the syrup over the cake evenly. Leave the cake in the tin until completely cool. Dust with with Powdered Sugar before serve.Lemon Icing Option: If you wish to add Lemon Icing on top instead of soaking Lemon Syrup, mix 1/2 cup Icing Sugar and 1 tablespoon Lemon Juice to make the icing.
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