Thursday, 28 July 2016

Lemon Pound Cake

My mom was around for last  two months...Can't express my joy in words!! I was so lucky to have her for those two months. Even our daughter had a wonderful time with Grand-Ma..The day she left for the native we were really very upset. Slowly we controlled our emotions and again continuing our daily lives..


When My mom was around I got plenty of time to experiment with food as she was helping me in other daily chores. My mom was not fond of store bought cakes so decided to bake a different flavour of cake at home. Even I am not a big fan of store bought cake or cream cakes. My preference is always a naked cake. This time I baked a Lemon Pound cake. I frosted the cake too and the outcome was wow.... Frosting the cake with lemon juice powder sugar and milk created a magical taste. My mom liked it very much...



If you are baking a lemon pound cake I will suggest you to frost at least half the cake and taste it! Along with eggs I have used curd to give a moist texture. This cake has very less butter too and I have used more vegetable oil. See the below steps to know how to make lemon pound cake.

Lemon Pound Cake

Ingredients

Maida/ All purpose fllour - 2 cups
Baking Soda - 1/2 teaspoon
Baking Powder - 3/4 teaspoon
Egg - 2
Curd - 2 to 3 tablespoon
Lemon Juice - 1/3 cup
Lemon Zest - 1/2 teaspoon
Sugar - 3/4 cup
Butter - 2 tablespoon
Vegetable Oil - 1/2 cup
Salt - 1/2 teaspoon
Vanilla Essence - 2 to 3 drops

Frosting 

Lemon Juice - 1 teaspoon
Sugar Powder - 1/2 cup
Milk - 2 tablespoon

Procedure

1. Sieve all purpose flour (maida), baking soda, baking powder, salt. It helps to aerate your flour and avoid lump formation.

2. On the other hand, take sugar in a bowl and add butter & vegetable oil. Whisk it using hand blender (mechanical or electrical) till the sugar dissolves.

3. Next two eggs each at a time and beat them well in the wet mixture.

4. After that beat the curd and add into wet mixture. Mix well.

5. Next add lime juice and mix well. Add the lemon zest too now.

6. Finally, fold the dry mixture into the wet mixture.

7. Line a cake tin with butter papper and preheat the oven at 160 degree C for 10 minutes.

8. Pour the batter in the lined tin and bake for 30  to 35 minutes or unless a tooth pick comes out clean.



9. Allow the cake to cool and take out from the pan.

10. In a bowl take powdered sugar, milk and lime juice and make the frosting and drizzle on the top of the cake before serving it.

Tips:  I use both rods in the oven for the initial 20 to 25 minutes of baking cake. Later when I get upper brown crust I use only the bottom rod for remaining 5 to 10 minutes.

11 comments:

  1. It is always better to prepare anything at home. You cake looks perfect and yummy lemon pound cake .

    ReplyDelete
  2. lemon pound cake baked along with mom! what more can make us happy!

    ReplyDelete
  3. the cake loist nice and moist Amrita..superb!!

    ReplyDelete
  4. Yummy pound cake,love citrus flavor

    ReplyDelete
  5. I love the taste of lemon in cakes too. This looks delicious! Such a joy to have one's mom with you, even if it is for a short while.

    ReplyDelete
  6. This lemon cake looks so refreshing and moist, Amrita. Love the fact that you used oil!

    Anu
    www.mygingergarlickitchen.com/

    ReplyDelete
  7. Super soft and yummy cake..loved it

    ReplyDelete
  8. Great share dear Amrita.. looking fantastic and perfecly made. Delicious!

    ReplyDelete

Thank you for visiting my blog and giving your valuable comments which inspire and motivate me. If you like my blog and want to get regular updates, please follow my blog through GFC, Facebook, Twitter or subscribe through mail.

Cheers,
Amrita