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YASMEEN’S LEMON POUND CAKE

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Cook: 1 hour

YASMEEN’S LEMON POUND CAKE

  • 250 gram butter
  • 1½ cups of sugar
  • 2 eggs
  • 1 teaspoon lemon essence or 2 tablespoons of lemon juice
  • 2 cups flour
  • 2 tablespoons baking powder
  • 1 cup milk

Cream butter and sugar until light and fluffy.
Beat in the eggs and lemon essence.
Sift flour and baking powder and add to the mixture alternatively with milk.
Grease a round, square, or loaf baking dish.
Bake at 180°C for 1 hour. Cool off and pour topping over.

  • Topping (mix together):
  • 1 cup of icing sugar
  • 4 tablespoon of water
  • 1 teaspoon of lemon essence or 2 tablespoons of lemon juice

Delicious for an afternoon tea.

Photo and recipe: Yasmeen Ibrahim

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