Lemon Pound Cake

Ingredients

• 300 g caster sugar or granulated sugar
• 10 g lemon zest (from about four lemons)
• 115 g unsalted butter, at room temperature
• 1 tbsp vanilla extract or vanilla bean paste
• 3 large eggs, at room temperature (about 160g, not including the shell)
• 170 g sour cream, at room temperature
• 185 g all-purpose flour
• 1/2 tsp kosher salt (use less if you are using table salt or salted butter)
• 1/4 tsp baking soda
• Small amount of softened butter for piping down the middle of the cake (optional)
• 25 g caster sugar or granulated sugar
• 25 g water
• 50 g fresh lemon juice
• One batch of lemon glaze

Instructions

1. 1

   --- LEMON POUND CAKE ---

2. 2

   Preheat the oven to 330°f / 165°c. Grease and line a 1 lb (8.5" x 4.5" x 2.5" (21.5 x 11.5 x 6.3cm) loaf pan with two pieces of parchment paper so that the entire of the inside of the pan is lined. Leave the edges overhanging to form a sling to allow for easy removal. Clip the edges down with binder clips if needed.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using an electric mixer, combine the sugar and lemon zest. Using your hands, rub the lemon zest into the sugar to help release the oils and enhance the lemon flavour.

4. 4

   Add the butter and vanilla, and then cream together until light and fluffy, and the mixture has lightened in colour. Scrape down the sides once or twice to ensure that all the mixture is evenly creamed.

5. 5

   Add in the eggs one at a time, mixing well after each addition and scraping down the sides as needed.

6. 6

   Add in the sour cream, and mix to combine. In a medium mixing bowl, combine the flour, salt, and baking soda. Add to the mixture and mix until just incorporated. Scrape the bowl to ensure there are no unmixed pockets of butter at the bottom of the bowl.

7. 7

   Transfer the mixture to the prepared loaf pan, and smooth out, making sure there are no large air bubbles. If using, pipe a small line of softened butter down the middle of the cake.

8. 8

   Bake the pound cake for about an hour and 10 minutes, checking after an hour. The outside will be deep golden brown and when a skewer or knife is inserted into the middle of the cake it should come out clean or with a few moist crumbs attached.

9. 9

   Remove the cake from the oven and leave to stand in the pan for about 15 minutes while you make the lemon soak.

10. 10

    Remove the cake from the pan and place onto a wire rack. Using a pastry brush, brush the lemon soak over every surface of the cake - top, sides, bottom etc, carefully lifting up the cake to get it on the sides. It will seem like a lot of liquid, but brush all of it on - the cake can take it.

11. 11

    Once you have applied the soak, leave the cake to cool completely on the wire rack. Once cooled, glaze if desired using Lemon Glaze and leave to stand until dried.

12. 12

    Slice using a sharp knife. Store leftovers in an airtight container at room temperature for up to a week.

13. 13

    While the cake rests in the pan, make the lemon soak.

14. 14

    --- LEMON SOAK ---

15. 15

    In a small saucepan, combine the sugar and water. Place over medium heat, bring to the boil, then remove from the heat and leave to stand for a few minutes. Add the lemon juice and mix well to combine.