Thursday, 16 June 2016

Lemon Frosted Vanilla Pound Cake

This pound cake is made in a 2lb loaf tin.  Flavoured with vanilla, and lemon zest, it is topped with a lovely lemon icing/frosting.

The texture is dense, as with all loaf cakes, and is very similar to what in the UK is known as Madeira Cake.

Although it takes a while to make, it is actually a very simple cake to make, if you follow the recipe closely.  The main time is actually waiting for the baked cake to cool down before putting the frosting on the top.

The result is a very tasty cake, moist and soft with the beautiful hit of lemon from the frosting.  Mine turned out very well, so I will surely be making it again very soon.

You could even change the flavour by using orange zest and making an orange frosting if you find lemons too tart for your palate.  For me this is just perfect though.
Lemon Frosted Vanilla Pound Cake

                         Lemon Frosted Vanilla Pound Cake - Video
Ingredients:
For the loaf cake:
  • 195g plain flour
  • 265g granulated sugar
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 170g softened butter
  • 115g cream cheese
  • 2 tsp vanilla extract
  • zest of one lemon
  • 3 medium eggs(large in USA)
For the lemon frosting:
  • 230g icing sugar
  • 3tbsp lemon juice
Method:
  1. Preheat the over to 180C/160C fan/350F
  2. Grease and flour the inside of a 2lb(900G) loaf tin.
  3. In the bowl of a stand mixer place the butter and cream cheese and beat with the paddle attachment until combined.
  4. Add the sugar and beat on medium high for 5-6 minutes until light and fluffy, adding the zest and vanilla part way through.
  5. Scrape down the bowl and add the eggs, on medium speed, one at a time.  Mix only until the eggs are combined.  Do not overmix or you may end up with a top crust that rises above the cake and collapses when touched.
  6. Mix in the flour, on low speed, in two additions, until just combined.
  7. Pour the mixture into the loaf tin and level out, getting right into the corners.
  8. Bake in the oven for 60-70 minutes, until the cake is a lovely brown colour and a skewer in the centre comes out clean.  Check this from about 50minutes onwards.
  9. Remove from the oven and allow to cool for ten minutes before running a thin knife around the inside of the tin and turning the cake out onto a rack to cook completely.
  10. When the cake is cooled mix the icing sugar with as much of the lemon juice as needed to make a thick, but dropping consistency.
  11. Pour the icing over the top of the cake and spread with a knife, allowing some to run down the sides.
  12. Set aside for the icing to firm up before serving.



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