Monday, February 21, 2011

Lemon Pound Cake by Jayada Radhika

Lemon Pound Cake

1 cup butter, room temp 1 1/4 cups sugar
4 tbsp yoghurt or egg-replacer (this time I used both 2 tbsp yoghurt and 4 tbsp egg-replacer) zest of 1 lemon
2 cups flour
2 tsp baking pwd

Preheat oven to 350 F and grease your pan. Cream butter 'til fluffy, add suger and mix well. Add yoghurt, if using, and blend in the lemon zest.
 Mix flour, baking pwd and egg-replacer, if using, together and sprinkle over butter mixture a bit at a time, blending well after each addition.

Don't expect a cake batter, it is thicker then that. Turn batter into the prepared pan and bake for 1 hour or 'til skewer or knife inserted in center comes out clean.

Cool cake completely in pan. Offer and enjoy! Is nice served with ice cream.

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