MMmmmm..........this cake has become one of my favourites. Iv always been a fan of lemon cake. so i thought why not make em' myself??
so saturday morning was spent baking a lemon pound cake before my daughter woke up!it was worth the effort. My husband who loves ONLY chocolate cakes loved this lemon cake! it was so light and you just couldnt stop wit one piece!!
FOR THE CAKE:
Unsalted butter - 230 grams,room temperature
granulated white sugar - 1 cup(200 grams)
vanilla extract - 1 tsp
eggs - 4
zest of 1 large lemon
all purpose flour - 2 cups(260 gms)
baking powder - 2 tsps
salt - 1/4 tsp
fresh lemon juice - 1/4 cup(60 ml)
sifted icing sugar - 1 cup(115 gms)
fresh lemon juice - 2 to 4 tbsp
Preheat oven to 350degF OR 180 deg C.
Butter or grease a 9 inch (23cms)spring form pan and line the bottom with parchment paper.
in the bowl of your electric mixer, beat butter and sugar until light and fluffy(about 3-4mins). the colour will be pale.
beat im vanilla extract.Add eggs one at a time and mixing well after each addition. The batter will look curdled so dont worry.
Sift or whisk together the flour, baking powder, salt and lemon zest.
Add the flour mixture(in 3 additions) alternatively with the lemon juice(in 2 additions) to the wet batter. mix well till you have a smooth batter.(but dont over mix it or the cake might become hard)
pour the batter into the prepared pan smoothening the top with the back of a spoon.
bake for about 40-50 mins or until a toothpick comes out clean.
Do not overbake or it will become too dry.
cool on a wire rack for 15 mins. Gently remove the sides and bottom of the pan.
For the lemon frosting,
place the sifted icing sugar in a small bowl. Add 2 tbsp of lemon juice and mix well. stir till u have a thick smooth glaze.Add more sugar or lemon juice as needed.
Pour the frosting over the top of the cake, allowing it to drip down the sides.Let the frosting dry completely before storing it.