Classic Lemon Pound Cake
Ingredients
Instructions
- 1. Cut butter into cubes, preferably still cold. Sift dry ingredients into a separate bowl.
- 2. Cream butter, sugar and lemon zest in a mixing bowl with a beater for 3-5 minutes or till light and fluffy.
- 3. Gradually add in eggs and vanilla one at a time at 30 seconds interval.
- 4. Alternate dry and wet ingredients, starting and ending with the dry with a slow speed.
- 5. Scrape batter into lined 20cm pan and bake at 170 C for 40-50 minutes or till skewer comes out clean when inserted to the middle of cake.
- 6. Let it cool for 10 minutes and remove from cake pan. Serve with custard sauce or jams & preserves.
Nutrition & Diet Analysis (per serving)
632
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).