Week 6 – Lemon Pound Cake
I want to be quite brief today and let the pictures do the talking. The original recipe calls for white chocolate but I completely omitted that and used sour cream instead, which turned out to be a disaster, since all the fluffiness of eggs and sugar immediately sank after this. So I would suggest not using anything at all and just add some oil or melted butter in the end.
Lemon Cake topped with fresh fruits
Recipe adapted from Julskitchen
For a small cake
70 gms sugar
2 lemon – squeezed and rind grated
175 gms – flour
1 tsp – baking powder
70 gms – refined oil
fresh fruits and mint for topping
Preheat the oven to 180 degrees C.
Mix in the dry ingredients and shift it together.
Using an electric beater beat the eggs and sugar till light and fluffy. This should be very pale in color.
Using a spatula gently fold in the dry ingredients one spoon at a time. Add in the peel and lemon juice. Now gently fold in the refined oil in the mixture.
In a greased and dusted pan genlty pour in the cake batter and bake for around 50 mins till it’s golden brown on top. Insert a toothpick to check if it’s done.
After taking it out from oven let it cool completely. Top it with whipped cream and decorate it with lots of fresh fruits, like strawberries, grapes, cherries, blueberries and mint leaves. Serve immediately.