Made some yummy lemon pound cake with my ex-colleagues today. The cake turned out wonderful with soft, light, lemony inside while the crust is slightly brown to perfection. Here’s the recipe.
250g unsalted butter
200g caster sugar
4 large eggs
1 large lemon zest
200g all purpose flour (sifted)
2 teaspoon of baking powder
60ml of lemon juice
2 tablespoon of chai seeds ( for added twist. You can replace blueberries with chai seeds)
In the cake mixer, beat the butter till soft. Then add in the sugar and beat till fluffy. Once done, add in 1 egg at a time and beat till you get a curd like texture.
In the sifted flour, add baking power and lemon zest. Then add a third of the flour into the butter and egg mixture, then add a third of the lemon juice. Mix the mixture using a spectula. Then add in another third of the flour and lemon juice, mix well before adding last third if the flour and lemon juice.
Then scoop the mixture into an elongated pound cake mould and bake in 180 degrees for 40-45 minutes till golden brown. The remaining mixture we put it in cupcake moulds to make cupcakes too.