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LEMON POUND CAKE:
330 g granulated sugar
Zest of 2 large lemons
4 large eggs at room temperature
160 g heavy cream at room temperature
240 g all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
85 g vegetable oil
1 ½ teaspoon vanilla extract
1 ½ tablespoon lemon juice
LEMON GLAZE:
150 g powdered sugar
4-5 teaspoon lemon juice
½ teaspoon heavy cream to thicken the glaze, optional
Fresh lemon slices for decoration
INSTRUCTIONS
LEMON POUND CAKE:
1. reheat the oven to 160ºC/320ºF
8,5x4,5 inch baking pan with parchment paper. Have enough baking paper on each side of the pan, so you can lift the pound cake out of the pan.
2. In a mixing bowl add the sugar and lemon zest. Rub it together to release all of the lemon zest flavor, until it looks like wet sand.
3. Add the eggs and whisk until combined. Then pour in the heavy cream, and whisk until combined.
4.Sift the all-purpose flour, baking powder, and salt into the batter.
5. Pour in the oil, vanilla extract, and lemon juice and gently stir it together until smooth and combined.
6. Pour the cake batter into the prepared baking pan. Take a knife insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter. Bake it for 75-90 minutes or until a toothpick comes out clean.
7. Let the pound cake cool on a cooling rack. After 10 minutes, gently remove the pound cake from the cake and let it cool down completely.
LEMON GLAZE:
Mix all the ingredients together for the glaze and pour it over the pound cake.
Optionally, decorate it with lemon slices once the icing has fully set.
00:00 Intro
00:18 Make the cake
4:03 Transfer to baking pan
4:49 Lemon glaze
5:58 Decorate
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