Lemon Pound Cake- Lemony, Tangy And Refreshing

There is nothing better than freshly baked cake. When I bake, I just love how the home fills with the fragrance. The weather in London is improving and we are finally getting some sunny days. Thus I opted to make use of lemons, Lemons are my favourite in summers, the colour, the taste, and the aroma all completely beats the heat. I attempted to make Lemon pound cake yesterday and I totally enjoyed the Lemony flavour and the zing that lemon zest leaves. 

The original recipe included the use of 4 eggs but I had only 2 eggs, so I replaced it with ½ cup of yoghurt and it turned out to be absolutely fine. The crust was golden brown while inside it was very lemony and soft. I took some at the Hyde Park picnic and we totally enjoyed its taste.

Ingredients:

2 cups self raising flour

1 ½ cups softened butter

2 cups castor sugar

1 teaspoon baking powder

½ cup yogurt/curd

2 medium size eggs

1 lemon zest

Juice from one lemon

Method:

Grease one pound bread mould and keep it ready.

Preheat the oven at 180 C or 160 C (If using fan oven) for 10-12 minutes.

Cream together butter, lemon zest and sugar till it becomes soft and turns in pale yellow colour.

Beat in it yoghurt and mix well for 2 minutes.

Crack one egg and mix in the butter mixture slowly for 2 minutes. Mix another egg and beats for 5 minutes.

Sieve the flour and baking powder. And mix slowly 2 tablespoons at a time in the butter mixture. Keep repeating till the whole flour is incorporated.

Finally add the lime juice and give quick mix.

Bake for 50 minutes or till the skewer inserted in the centre of the cake comes out clean

Notes:

Always use the ingredients at the room temperature.

Baking time may differ from oven to oven, however if the cake turns golden in colour and is still under cooked than cover it with baking paper and then bake.

Taste:Lemony, zingy and soft.

Linking this for Event by Archana's Kitchen - Summer Fiesta