Moist Lemon Pound Cake

Moist Lemon Pound Cake 

In olden days you would have made a moist lemon pound cake with equal amounts of flour, eggs, butter and sugar – a pound of each. And hence the name.

 

Over time though, like all recipes, whilst the ingredients pretty much stayed the same, the proportions have differed. This was because of natural evolution, as people improvise, experiment and try to improve their recipes.

Types of cake

In fact, there are so many different types of ‘cake’ now worldwide, which are all made from similar ingredients. I still find it amazing how you can bake something with a few simple ingredients and create something so delicious with such simple combinations.

Imagine the fun chefs must have had over the years experimenting. Sponge cakes made with flour, sugar and eggs. Pancakes made with eggs, milk and flour. Pound cakes made with flour, eggs, butter and sugar.

Look at all the different types of cake!

 

This recipe has all those ingredients of a pound cake with a few extra’s added, like milk and lemon of course for the taste. I understand in the USA people sometimes use sour cream or buttermilk in their pound cakes.

Maybe I should try that next time – it could add some extra tang maybe? A sour cream lemon pound cake perhaps? Or a buttermilk lemon pound cake? You may see my recipe change over time 🙂

 

 

This recipe is for a lemon cake that really is so incredibly simple, but at the same time so delicious. You could call this a lemon ‘drizzle’ cake, as some flavour is drizzled into the cake.

Or you may want to cook it like a round sponge cake and use it to make a layered lemon iced pound cake? It’s up to you what you call it and how you finish it off.

 

I made this one as a loaf as it is delicious on its own. The outside is crisp and the inside is moist and delicious. This one lasted less than an hour in my house. My girls love cake 🙂

 

 

 

 

How to make a lemon drizzle cake

Moist Lemon Pound Cake

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This simple moist lemon pound cake recipe will make you a delicious cake that is soft on the inside and crunchy on the outside. Abolutely fabulous!

Prep Time 5 minutes

Cook Time 45 minutes

Additional Time 5 minutes

Total Time 55 minutes

Ingredients

• 180g Self raising flour
• 2 eggs
• 180g Golden caster sugar
• 150g Butter
• Rind of 1 lemon
• 150ml milk
• ¼ tsp salt
• Juice of one lemon
• 2 tbsp caster sugar

Instructions

1. Preheat the oven to 180C. Prepare your baking tin by lightly greasing the inside with butter and then sprinkling with a thin layer of self-raising flour which should adhere to the greased layer.
2. Mix the eggs and caster sugar together well and whisk until smooth. Melt the butter gently on a low heat and slowly add to the mix, whisking all the time. 
3. Then add the flour, milk, lemon rind and salt and whisk until you have a consistent and smooth cake mix.
4. Pour into the prepared cake tin and place in the oven for about 45 minutes. Now the cake should be browned and firm on the top.
5. Remove from the oven and leave to cool for 10 minutes before removing from the cake tin.
6. Before removing from the tin, dissolve the caster sugar in the lemon juice over heat in a saucepan. Prick the top of the cake in several places with a fork. Then pour the lemon juice slowly over the cake until the sweetened lemon juice has melted into the cake.

Notes

Serve up sliced together with a nice cup of tea.

The amounts above make a single box shaped cake. To make a round cake just use 1,5 times the quantities of everything (it makes a bigger cake - but it still goes just as quickly in our house!).