Lemon Pound Cake By Chef Raphael
Making Cooking Easy: The Best Of Chef Raphael
This week you are in for a sweet treat! Chef Raphael’s lemon pound cake is something you must try your hands on! According to our Chef, “A delicious fresh cake that I know you will enjoy. You can skip the frosting but it definitely makes a difference when you add it to the cake.” So if you are looking for something to for that teatime break or a dessert after your dinner, Chef Raphael’s sweet treat is worth every compliment! Don’t believe it? Why don’t you try it for yourself then!
Chef Raphael – Bringing The Culinary Experience To Your Home
LEMON POUND CAKE
LEMON POUND CAKE RECIPE
Baking Time: 60-70 minutes
INGREDIENTS For The Pound Cake
1½ cups (195 grams) all-purpose flour
½ teaspoon (2 grams) baking powder
⅛ teaspoon baking soda
1⅓ cups (265 grams) sugar
Zest of one lemon, finely grated
¾ cup (170 grams) margarine
115 grams full-fat cream cheese, at room temperature
1½ teaspoon (6 grams) vanilla extract
3 large eggs, at room temperature
INGREDIENTS For The Lemon Frosting
2 cups (230 grams) powdered or icing sugar
3-4 tablespoons freshly squeezed lemon juice
METHOD For The Pound Cake
STEP 1
Preheat your oven to 180 degrees C. Butter and flour a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
STEP 2
In a large bowl, sift the flour with the baking powder, baking soda, and salt.
STEP 3
In a small bowl rub the lemon zest into the sugar.
STEP 4
In a bowl beat the butter and cream cheese until smooth using a hand mixer or whisk. Add the vanilla extract and sugar and beat on medium-high speed until the mixture is light and fluffy (about 5 minutes).
STEP 5
Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.
STEP 6
Add the flour mixture, in two additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
STEP 7
Bake for about 60-70 minutes or until the cake is golden brown and a toothpick inserted in the centre comes out clean.
STEP 8
Remove the cake from the oven and place on a wire rack to cool for about 20 – 30 minutes. Then remove the cake from the pan to finish cooling before frosting.
METHOD For The Lemon Frosting
STEP 1
Place the icing sugar in a medium-sized bowl. Add about 3 tablespoons of the lemon juice and whisk until you have a thick and smooth glaze.
STEP 2
Add more lemon juice or powdered sugar if needed to get the correct pouring consistency.
STEP 3
Slowly pour the frosting over the top of the cake, allowing it to drip down the sides.
NOTE:
Let the frosting dry before covering and storing. This cake will keep about 3 to 4 days at room temperature or about one week in the refrigerator. It can also be frozen.
Enjoy the lemon pound cake with a delicious lemon frosting!
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