(Adapted from Lemon Buttermilk Pound Cake: Recipe Junction)
This weekend we went for a road trip to my cousin's wedding in a nearby town. It's really been ages since we went on a road trip. Hubby generally stocks up on lots of fruit, biscuits, and juice when we take up a trip. But this time, he requested me for a cake. As if I need an excuse to bake something!!!
I baked a light and airy Lemon flavoured Pound Cake from my blogger friend Indrani's blog. Indrani is one person who I esteem not only as a talented food blogger but also as a wonderful human being. A loving wife and doting mom to her three fabulous children, she is a bundle of positive energy and good cheer. Once when she wanted to bake bread, she no qualms about picking up the phone and asking me for tips...though we have never met in person. That's Indrani...direct, straight-forward, and down-to-earth. This time too, when I was having jitters about which recipe to pick, she asked to make whichever my children would like. I feel very close to her. Be sure to visit her blog for a wide variety of recipes.
You can view Indrani's recipe here.
The Pound Cake is basically an English/British recipe where a "pound" (nearly 250 grams) of each ingredients is required. So that would be a pound of eggs, a pound of flour, and a pound of butter. However, you can go by the measures given in this recipe. You will get a golden-brown beauty of a cake.
Here is the recipe:
APF(all-purpose flour) : 3 and 1/2 cups
Butter : 1 and 1/2 cups (softened, in room temperature)
White sugar : 2 and 1/2 cups(powdered)
Eggs : 4
Salt : 1/2 tsp.
Baking Soda : 1/2 tsp.
Buttermilk : 1 cup (mix 1/3 cup curd with 2/3 cup water)
Lemon Juice : 1 tblsp.
Lemon zest : 1 tblsp.
1. First, beat the butter and sugar till the mixture is soft and fluffy. You can use a electric mixer to do this. I did it using my hands.
2.Next, add the eggs one by one. You should add one egg, beat some more and then add the next egg.
3. In a separate bowl, mix the flour, salt, and baking soda. Now add half of this dry mixture to the butter-sugar mix. Add half cup of buttermilk.
4. Now add the rest of the flour and half cup of buttermilk. Mix this till the mixture is even and there are no lumps. If the batter appears thicker than a normal cake batter, dont worry. Pound cake batter is thick!!
5. Add the lemon juice and lemon zest. I also added half teaspoon of lemon extract (optional).
6. Pour this batter into a cake tin of your choice. Make sure you grease the cake tin. I used a aluminum loaf tin that I lined with butter paper and greased with oil,
7. Pre-heat the oven to 170 degrees C for ten minutes. Now bake this cake for 50 minutes at this temperature.
8. Take the cake out of the oven. Let it cool to ten minutes.
9. Slice and enjoy with a hot cup of tea.
I am sending this recipe to the ongoing event on KFB "Know Your Blogger: Week 4".