The blog that I have been following since last one year is "Archana's Kitchen" for all her easy to make recipes and the very colloquial ways of explaining them. This time when I saw her video of lemon pound cake, I did not wait much to experiment it in my kitchen. The one she made was eggless whereas I used eggs and a little change in the measurement of ingredients as per my family size.
Ingredients:
All Purpose Flour: 2 cups
Sugar: 1 1/2 cups
Butter: 1/2 cup softened (room temp). You can use unsalted butter as per the original recipe.
Baking Powder: 1 1/2 tsp
Eggs: 3 (original recipe was eggless. Egg replacer was flax meal)
Pinch of 4salt
Milk: 1/2 cup
Vanilla Essence: 1tsp
Lemon Juice: 1/4 cup
Almond powder: 1/2 cup (non roasted almond ground into powder)
Method:
Preheat the oven at 180 degree Celsius.
In a mixing bowl, take the butter and sugar and mix them either with a hand blender or with your hands using spatula till the mixture is smooth & fluffy. Now beat the eggs into it so that all the ingredients combine well.. Add baking powder, salt, almond powder and give it a nice stir. Now add the lemon juice and milk and mix nicely. Add the flour & vanilla essence into the mixture and mix it by cut and fold method.
Grease the cake tin/mould with some oil and dust some flour. Now pour the mixture into it and bake for 30-35 minutes at 180 degree Celsius or until a toothpick comes out clean when inserted. Mine took exactly 40 minutes.
Once baked , let it cool and enjoy with your cup of tea/coffee. My little girl carried this to school even in her lunch box today along with aloo parantha. I intentionally packed two medium sized portions so that she can share with her friend. As expected she did not, saying it was so yummy I ate it all by myself. Well this was an added story of my happiness related to this beautiful cake. Do try it in your kitchen , I am sure you will be happy with the outcome.
Ingredients:
All Purpose Flour: 2 cups
Sugar: 1 1/2 cups
Butter: 1/2 cup softened (room temp). You can use unsalted butter as per the original recipe.
Baking Powder: 1 1/2 tsp
Eggs: 3 (original recipe was eggless. Egg replacer was flax meal)
Pinch of 4salt
Milk: 1/2 cup
Vanilla Essence: 1tsp
Lemon Juice: 1/4 cup
Almond powder: 1/2 cup (non roasted almond ground into powder)
Method:
Preheat the oven at 180 degree Celsius.
In a mixing bowl, take the butter and sugar and mix them either with a hand blender or with your hands using spatula till the mixture is smooth & fluffy. Now beat the eggs into it so that all the ingredients combine well.. Add baking powder, salt, almond powder and give it a nice stir. Now add the lemon juice and milk and mix nicely. Add the flour & vanilla essence into the mixture and mix it by cut and fold method.
Grease the cake tin/mould with some oil and dust some flour. Now pour the mixture into it and bake for 30-35 minutes at 180 degree Celsius or until a toothpick comes out clean when inserted. Mine took exactly 40 minutes.
Once baked , let it cool and enjoy with your cup of tea/coffee. My little girl carried this to school even in her lunch box today along with aloo parantha. I intentionally packed two medium sized portions so that she can share with her friend. As expected she did not, saying it was so yummy I ate it all by myself. Well this was an added story of my happiness related to this beautiful cake. Do try it in your kitchen , I am sure you will be happy with the outcome.
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