Yup, reminded me of "Sara Lee" too but I made it softer n less dense.
Is soft but not fluffy like chiffon, perhaps it's due to my photo lighting.
But the texture is lighter than normal butter cake as I replaced plain/self raising flour with top flour.
Lemon Pound Cake
Ingredients:
- 1.5 cup cake/top flour
- 3/4 tsp baking powder
- 185g salted butter, softened
- 3/4 cup caster sugar
- 3 eggs
- 1.5 tsp vanilla essence
- 3 tbsp milk
- juice from 1/2 or 1 lemon, add into milk (adjust accordingly if don't want cake to be too moist)
- zest from 1 lemon
Method:
1) Preheat oven to 180'C. Line bottom of 8x4x2.5" loaf pan. Grease n lightly flour.
2) Cream butter together with sugar until light & pale.
3) Beat in eggs 1 at a time until fully incorporated.
4) Fold in sifted flour & baking powder & lemon zest. Alternate with milk lemon juice mixture till all ingredients fully incorporated.
5) Pour batter into prepared pan & smooth surface with a spatula.
6) Bake for abt 60 mins or until cake tester comes out clean.
7) Let cake cool in pan for 10 mins then invert & reinvent again to cool completely.
Happy Baking!
