I love pound cake which isnt too dense, well lets say no one in our family likes dense cakes, so we usually dont stick to a 1:1:1 ratio of a typical pound cake,
This recipe is a little of this, and a little of that, and the result is a super soft, pillowy, pound cake, with a hint of citrus, and oh, so beautiful to look at!
You can make a 1 9″x 4″ loaf or mini loaves, or even muffins, your wish! baking time will depend on the size of the cake
120 grams butter softened
1 cup fine granulated sugar ( castor sugar )
1.5 cups all purpose flour
zest of a lemon
3 tbsp lemon juice ( try and use fresh juice please! ), if you like it more lemony add a spoon more, it wont hurt!
1/3 cup buttermilk
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
Buttermilk mixture. (here i hv used milk+ vinegar for instant buttermilk replacement)
mix lemon juice and lemon zest in buttermilk and keep aside
sift together flour, baking soda and powder and salt.
Grease and flour 1 loaf pan
Preheat the oven to 160 deg Celcius
Cream butter and sugar together until white n fluffy
Now add eggs slowly one at a time, incorporating completely each time
Alternately add the buttermilk mixture and flour, until fully incorporated making sure you mix, only till completely combined. no overmixing!
Now fill in your prepared pan and bake at 150 deg for 45 mins, then put a sheet of aluminium foil and make for another 15 mins or more, until toothpick comes out clean
Cool in loaf tin partially and then onto wire rack fully and then slice your piece of heaven