Recipe of the Week
Lemon Pound Cake
375g Unsalted Butter
300g Sugar
300g Icing Sugar
9 Eggs
1 Lemon Zest
100ml Lemon Juice (one lrg lemon)
450g Pastry Flour
100g AP Flour
10g Baking Powder
50ml Sour Cream
- Cream butter, baking powder and both sugars together until white and fluffy
- add eggs gradually (3 at a time, scraping bowl sides after each addition)
- Sift flours together and add alternatingly with liquid and zest
- Scrape down the sides of the mixing bowl and fold in sour cream
Bake at 350*F for approximately 25-35 minutes or until golden brown