Lemon pound cakePosted 19th June 2023
Makes one loaf of internal measures: 23×10.5×5.5cm and external measures: 30.5x14x6cm
170g whole eggs
200g caster sugar
Zest of 2 unwaxed lemons
110g crème fraiche
60g light olive oil or 80g unsalted melted and cooled butter
180g 00 flour
Pinch of sea salt
3g baking powder
Place the lemon zest and sugar in a bowl and combine to release the lovely scent.
Add your eggs and whisk to a pale consistency, but not too airy.
Whisk in the crème fraiche and then add your dry ingredients sieved.
Fold these gently and finally the oil or butter. The consistency is that of a thick batter rather than a sponge cake.
Place in the loaf tin lined with parchment paper and for the classic line, oil your spatula and pass it across the top.
Bake at 160°C for about 40-50 min or until a skewer is nice and clean. I coated mine with a mix of icing sugar and lemon juice for a thick citrusy icing.
Our recipes come from NN Pulse food writer, Sofia Gallo, an acclaimed local chef, food writer and teacher at Milton Keynes Cookery School. She has recently won the ICG Cooking Competition and was a contestant on BBC’s Masterchef. http://www.lamiacucina.co.uk