It really doesn’t seem like springtime at all just yet. This means that I am still in the mood for winter comfort food and for nice teas in front of the fireplace. With sweet, cuddling cakes – rich and buttery. Like this lemon pound cake.
Lemon Pound Cake
1 lemon (zest and juice)
2 tbsp lemon juice
Preheat the oven to 180C/ 350°F. Mix flour, salt and baking powder and stir well. Cream butter, add sugar little by little and keep stirring. Add one egg at a time and incorporate it into the batter. Add vanilla, lemon zest, and juice. At this point, add the dry ingredients to the cream in three times alternating them with the milk, ending with flour. Grease a 9-inch loaf pan, pour in the batter and bake for 50 minutes (check for doneness with a skewer). Cool on a rack.