Lemon Pound Cake
It's been ages since I last baked anything sweet. So I felt that it was about time to whip out those cook books and look for something easy to make. I chose this lemon pound cake recipe because I had a lemon lying around that appeared to be almost pass its sell date. Thankfully, the cake turned out pretty well, not too sweet and not too rich. Goes well with a nice cup of tea.
3 eggs separated
150g plain flour
150g caster sugar
Grated zest of 1 lemon
1. Preheat the oven to 160C. Grease a 9 inch round baking tin with butter. Weigh the eggs and measure out equal quantities of the flour, sugar and butter. Melt the butter and allow to cool.
2. Separate the eggs and whisk the yolks with the sugar for 5 minutes using an electric whisk, until pale and tripled in volume.
3. Gradually fold in the flour and butter in alternating spoonfuls. Add the lemon zest. Whisk the egg whites to stiff peaks and fold into the cake mixture. Pour the mixture into the cake tin and bake for 30 to 40 minutes.