Happy (really belated) June!
We’re officially halfway through the year and it feels that around this time I start to dwindle down on blogging. To prevent that from happening I’ve decided to challenge myself to post more often, but if you’re reading this post you’ll know that we’re halfway through the month, whoops!
*post updated in April 2021
It has recently come to my attention that I haven’t published a recipe in quite a while (whoops!). I wouldn’t say I’ve just been busy, its because I have forgotten to do it, but I now have a recipe that I’d love to share.
A while ago a came upon a very basic loaf/cake recipe I thought that it was way to too sweet and (honestly) not my cup of tea, or cake in this situation. With a change of ingredients and an addition of some, I fell in love with this recipe, my family loved it and therefore decided to share it with the whole world.
I made this cake mostly as a consolation for the fact that it’s June and it is still cool outside and felt that a (sweet) pick-me-up was needed.
Related post: Blueberry Honey Cornbread
Compared to the original recipe one of the changes I made was that I used half the sugar amount and added more lemon. For me, I prefer that cakes be savory instead of sweet because the sweetness takes away from the other flavors, and then it seems pointless to try to add lemon if it cannot be tasted.
For the last couple of weeks, we’ve had guests staying over and so I haven’t had too much time to blog, which is why this post is 2 weeks late. Hopefully, I’ll be able to catch up on my plans and be able to post as often as I did last month.
Anywho, here is the recipe!
Classic Lemon Pound Cake
Ingredients:
- 1 1/2 cups flour
- 1 1/2tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup milk
- 2 eggs
- 1 1/2tsp grated lemon peel
- 2 tablespoons lemon juice
*Note: For a sweeter cake add 1/2 cup of sugar.
For a lemon drizzle mix 1/4 cup lemon juice, 1/3 cup sugar and 1/4 cup icing sugar.
Instructions
- Preheat oven to 350℉. Grease a loaf/cake pan and set it aside
- In a medium bowl combine the flour, baking powder, and salt, set aside. In a different bowl, beat together butter and sugar until fluffy.
- Whisk together eggs, milk, and lemon peel in a smaller bowl until it’s fully blended. Add this mixture to the butter mixture. Blend all until well mixed.
- You could also mix these ingredients into the butter mixture.
- Next, add it to the flour mix and blend everything really well. Pour into the loaf pan.
- I used a springform pan since it is less of a hassle to take out.
- Bake for about an hour or until golden and a toothpick comes out clean. Then cool for about 5 minutes before eating.
Since it’s so solid, I decide to add a lemon drizzle on top to make it more spongy and tasty. For this part ad drizzle on top of the cake the sugar and lemon mixture, letting it be absorbed for about 5 minutes.
Related post: Chocolaty Brownies
Overall it is a pretty simple recipe and it is quite easy to make. Perfect for unexpected guests or when you just have a minor sugar craving.
What do you think? Do you like sugary cakes or ones that are more flavourful?
I hope that you enjoyed this recipe and I’ll see you all (hopefully) within the next week
THIS SOUNDS SO GOOD! I really do like lemony cake, and I don't like a whole lot of sweetness. I need to try this sometime. 😀
astorydetective.blogspot.com
Thanks for the comment, Rakayle! Hope you enjoy the recipe!
It looks delicious and the recipe doesn't sound too complicated. Thank you for this post! 🙂
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I LOVE cakes & I LOVE lemons! I'll surely love this one 😉 Have a lovely day! <3
Khadija | Creative Town Square