Monday, February 17, 2014

Classic Lemon Pound Cake

I was watching Asian food Channel last week, I was attracted to what Anna Olson baking on the TV show. I watch the way she did the measurements for the ingredients, and the whole process until she completed the baking.  I like her way of preparing baking and cooking as well, simple, easy and delicious.  She was baking classic lemon pound cake. Immediately after the show I got the recipe from the web and copy down.

As the recipe call for sour cream, so I have to buy from the grocery the next day. I started preparing the baking after gathering all the needed ingredients,

 The ingredients are,

1 cup of unsalted butter, just cooler then room temperature,
1 1/2 cups of sugar( I reduced to 1 1/4 cup)
1 tbsp of finely grated lemon zest.
5 large eggs, room temperature,
1/3 cup of sour cream (full fat),
1 1/2 tsp of vanilla extract,
1 cup all purpose flour,
1/2 cup cake + pastry flour,( I used self-raising flour),
1/2 tsp salt.
1   9"x5" loaf pan (greased)
preheat the oven to 160 degree C.

Beat the butter and sugar and lemon zest  until light and fluffy, about 3 minutes.

Lightly whisk the eggs with a fork in a bowl, add this to the batter in a few additions, scrapiong down the bowl in between.
In another bowl stir the sour cream and vanilla together and beat this in to the batter .
In another bowl, sift the all-purpose flour, cake flour and salt.  Add into the batter, mixing un til fully incooperated, scarping to the bottom of the mixing bowl to ensure this.
Pour the batter into the prepared pan, tap it a few times to make it level, and allow any air bubbles to escape.
Bake the cake for 65 tp 70 minutes, until tester inserted in the centre of the cake comes out clear.
Oh!  smell so good.   Next , have to prepare lemon glaze while the cake is still hot.

I need, 3 tbs lemon juice,  2 tbs water and 1/3 cup of sugar.
This is a very simple glaze.  Put all the ingredients into a small sauce pan,
cook over medium heat until the sugar has dissolved.

At the meantime, poke holes in  the warm pound cake using a bamboo skewer,
This is to ensure that the glaze can get into the cake.
Brush the glaze over warm cake.
Can see the shine after brushing the glaze onto the cake.
Let the cake cool completely in the pan before removing to serve.(the glaze will set once the cake is cool).
The cake smell and taste so good, I had 2 slices after my dinner.  Oh, I like it very much because
 the sweetness is cover by the sourness of the lemon, so it is not very sweet but feel so fresh, AS Anna Olson said that this lemon pound cake will bring freshness to your table weather served with afternoon tea or as dessert after a big meal.

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