Classic Lemon Pound Cake

1. 1

   1. Cut butter into cubes, preferably still cold. Sift dry ingredients into a separate bowl.

2. 2

   2. Cream butter, sugar and lemon zest in a mixing bowl with a beater for 3-5 minutes or till light and fluffy.

3. 3

   3. Gradually add in eggs and vanilla one at a time at 30 seconds interval.

4. 4

   4. Alternate dry and wet ingredients, starting and ending with the dry with a slow speed.

5. 5

   5. Scrape batter into lined 20cm pan and bake at 170 C for 40-50 minutes or till skewer comes out clean when inserted to the middle of cake.

6. 6

   6. Let it cool for 10 minutes and remove from cake pan. Serve with custard sauce or jams & preserves.

* Per serving · 4 servings · Values may vary.

No additional tips available.