Honey Lemon Butter Pound Cake
is a simple and yet surprisingly flavourful cake.
Without using the egg separation method
the crumbs are not fine but
It is the signature of a pound cake!
I love the bright yellow colour.
I have adapted this recipe from Barry Apek's
Honey Lemon Butter Pound Cake
4 large eggs, weigh & remove enough egg white to leave
175g of egg
50g lemon juice
25g honey, stir into lemon juice above
250g unsalted butter
250g self-raising flour
200g caster sugar
1/2 tsp salt
1. cream butter, sugar and salt until light & fluffy
2. add eggs, one at a time, beat until well incorporated
3. fold in flour in 3 additions, alternate with honey-lemon mix
4. pour into a greased, bottom-lined, 8" round pan or 2 loaf pan
5. bake in preheated oven @ 170'C
6. 1st 15min at high level, next 45min at the bottom level.
7. leave to cool on rack
No comments:
Post a Comment