One of our hiking tradition is to stop on the way at a Starbucks. Among other things we always pick up their lemon pound cake. On the hard hike up, we look forward to munch on those cakes high up in the mountains.
Cakes are in general heavy and is not something which I enjoy on hot days. However, I realized that I like the lemon cakes on the hot hikes because it has a refreshing flavor. So now in summer I generally favor baking these over other rich fruity cakes.
- 2 cups all purpose flour (maida)
- 1 cup unsalted butter at room temperature
- 1 cup white granulated sugar + 1/4 cup
- 4 large eggs at room temperature
- 1 tsp. vanilla extract
- 2 tsp. baking powder
- 1/4 cup lemon juice
- Zest of 1 lemon (Grated yellow skin of firm and plump lemon)
Preheat oven at 350F and place the rack at the center of the oven. Butter a 9” cake pan and then line it with a wax paper.
In a bowl beat butter and sugar with an electric hand blender until they are light and fluffy.
Beat in the vanilla extract. Now add eggs one at a time mixing well after each addition. Scrape down the sides and the bottom of the pan as needed.
In another bowl whisk together flour, baking powder and lemon zest. add the flour mixture in three batches alternating with lemon juice. Mix till you get a smooth batter.
Pour the batter in the prepared cake pan and bake for about 45 minutes. Insert a toothpick at the center and take it out. If it comes clean your cake is done. Let it cool and then invert it on a plate.
Grind 1/4th cup of sugar into a fine powder and sprinkle it through a strainer on top of the cake.
Its ready to be enjoyed with some nice light tea.