Lemon cake / Lemon pound cake
Incredibly fluffy, moist, soft, buttery – the lemon pound cake is simply delicious. What's more, it is very aromatic and quick to make with ordinary ingredients. The citrus cake is ideal for dessert during the week or for a party. Make your own lemon cake with this recipe.
Servings 10
Equipment
- Ø 20 cm springform tin
Ingredients
- 150 g butter room warm
- 100 ml milk
- 3 eggs
- 200 g sugar
- 60 ml lemon juice freshly squeezed
- zest of 1 organic lemon
- 300 g flour
- 6 g baking powder
- 3 g baking soda
- 1 pinch of salt
- butter to grease the baking tin
for dusting
- powdered sugar
Instructions
- Line the base of the springform tin with baking paper and grease the sides with butter.
- Beat softened butter, sugar and salt for approx. 5 minutes until light and fluffy.
- Add eggs one at a time and beat briefly each time to form a homogeneous mixture.
- Add milk, lemon juice and lemon zest and mix.
- Mix flour with baking powder and baking soda.
- Add the flour mixture to the butter milk mixture and mix briefly and quickly to form a thick, airy batter.
- Pour the batter into the baking tin, smooth it out and bake the lemon pound cake in a preheated oven at 356 °F (180 °C) for approx. 45 minutes, covering it with baking paper after approx. 20 - 25 minutes to prevent the surface from burning.
- Leave the lemon cake to cool and dust with powdered sugar.
Notes
- You can adjust the amount of sugar in the batter to suit your taste.
- As the batter contains a lot of acid, the baking powder and baking soda ensure that it rises well during baking. You should therefore not leave out the baking soda.
- Never mix the batter for too long, but only briefly until it has a homogeneous consistency so that the citrus cake tastes fluffy and soft after baking.
- Do not bake the cake longer than necessary to ensure it tastes moist. Test with a skewer to check whether it is done baking.
- Note the detailed tips and tricks for making the lemon cake at the top of the article.