Made with a lot of love and incredible ingredients such as freshly squeezed lemon juice and lemon zest, this cake is full of flavour and is the perfect balance of sweet and tart.
INGREDIENTS:
* 2 cup (280 g) all-purpose flour
* 2 tablespoons cornflour
* 2 teaspoons baking powder
* ¼ cup fresh lemon juice
* 2 teaspoons lemon zest
* ¾ cup milk
* 1 teaspoon pure vanilla extract
* ½ cup unsalted butter, softened
* 1 cup white sugar
* 1 drop yellow food colour
* 1 cup confectioners’ sugar, sifted
* 1 tablespoon fresh lemon juice
* 1 tablespoon heavy cream or milk
METHOD
• Preheat the oven to 180°C.
• Grease and line a 9×5 inch loaf pan.
• In a bowl, mix together lemon juice, milk, and vanilla extract.
• Using an electric hand mixer, beat butter and sugar until creamy on medium-high speed, about 3 – 4 minutes.
• Beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed.
• Now add in all the dry ingredients followed by the milk mixture.
• Mix until no clumps. Do not overmix.
• Add in the lemon zest.
• Pour into the loaf pan.
• The lemon cake batter is thick, so use a spatula to spread it into the pan, if necessary.
• Bake for 40 – 45 minutes, or until a toothpick comes out clean when poked in the center.
• Allow the pound cake to cool for 10 minutes in the pan. Then, remove the cake from the pan and let it cool completely on a wire rack.
• Cut and serve!