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