Lemon Pound Cake

It had been long since a cake had been baked, and since it was long overdue this truly divine delicacy with hints of lime pleasantly satiated our tea time today. A tight crumb indeed as promised by Rose, following the traditional path of cake making.

Perfect Pound Cake Recipe
[Recipe courtesy: The Cake Bible]

Ingredients:
3 tablespoons Milk
3 large Eggs
1 ½ teaspoons vanilla
1 ½ cups sifted cake flour (150gm) -  recipe for cake flour below
¾ cup sugar
¾ teaspoon baking powder
¼ teaspoon salt
13 Tablespoons unsalted butter, softened (184 gms)
Zest of a lemon - 1tbs
Lemon Juice - 2tbs

Preheat your oven to 350 F. Butter an 8 inch by 4 by 2.5 inch loaf pan, or any six cup loaf or fluted tube pan. Lightly whisk together milk, eggs and vanilla in a medium bowl.  Using your fingertips, mix together the zest of the lemon and sugar till fragrant. Place dry ingredients in a large bowl and mix on low speed for 30 seconds, until blended. Add the butter and half the egg mixture, and mix until dry ingredients are moistened. On medium speed, beat for one minute. This will aerate and develop the cake’s structure. Scrape down sides. Add the lemon juice. Add the remaining egg mixture in two batches, beating for 20 seconds between each addition. Scrape down sides. Pour batter into prepared pan. Smooth surface with a spatula. Bake for 35-45 minutes if baking in a fluted tube pan, until a wooden toothpick inserted into the center comes out clean. Let cake cool on a rack in the pan for 10 minuets before inverting onto a greased wire rack. If using a loaf pan, flip the cake over so the top is up.

For making cake flour at home - Take 1 cup of all purpose flour and remove 2 tbsp from it. Replace the 2 tbsp flour with custard powder/ cornflour and sift together 2-3 times. Your Cake flour is ready to be used.