Tuesday,17 October, 2017
Current issue | Issue 1356, (10 - 16 August 2017)
Tuesday,17 October, 2017
Issue 1356, (10 - 16 August 2017)

Ahram Weekly

Pound cake with a zesty twist

Pound cake with a zesty twist
Pound cake with a zesty twist

Yields 10-15 slices

Ingredients:
1.5 cups All-Purpose flour (sifted then measured)
1 tsp baking powder
1/4 tsp salt
1 cup sugar
3 eggs
2 tsp pure vanilla extract
2 tsp lemon or orange zest
3 tbsp lemon or orange juice
185 gm butter

Method:
Preheat oven to 180 degrees C.  Lightly grease base and sides of a non-stick loaf pan with butter, then dust with flour; discarding excess.  In a medium bowl; whisk eggs, vanilla, juice and zest by a hand whisk; to blend well.  In a large bowl, combine flour, baking powder and salt.  Blend dry ingredients by means of an electric hand blender, or a stand mixer, on low speed; for 30 seconds, only to combine.  Add sugar and half of the egg mixture, to combined dry ingredients and blend on medium speed, for a couple of minutes; if using a hand blender, or for one minute only; if using a stand mixer.  Then add half of the remaining egg mixture; while blending on medium speed, for 30 seconds or so; reaching a paler colour and a fluffier texture; to aerate the batter.  Then add the whole remaining third of egg mixture and beat on medium speed for another 30 seconds.  pour batter into prepared loaf pan.  Bake on middle shelf of preheated oven; for 50-65 minutes and when top is golden and firm to the touch.  Remove pan from oven and allow cake to cool then remove from pan when it reaches room temperature.

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