Cleaning out boxes last weekend I found an old favourite – Bill Granger Everyday.
Lots of simple treasures in this cookbook but none as fabulous as his Lemon Pound Cake.
It is the ultimate in cake comfort – light, lemony, moist, moreish.
This is my last gasp of summer cake and I’ve never met anyone who didn’t worship it.
I serve it straight up with some fresh raspberries on the side.
Lemon Pound Cake.
250g unsalted butter, softened
250g caster sugar
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
250g self-raising flour, sifted
Preheat the oven to 180 degrees C.
Grease and line the base of a 20cm square cake tin with baking paper.
Cream the butter and sugar together until smooth and creamy (at least five minutes). Add the lemon zest and vanilla and combine well on low speed.
Add the eggs, one at a time, and mix well after each one is added. Fold in the sifted flour, half first, mix well and then the second half and mix well until combined.
Spoon the batter into the tin and bake for 40-50 minutes or until a skewer comes out clean. Cover with foil if browning too quickly (which it will).
Cool for five minutes in the tin and let the cake cool completely on a wire rack before frosting.
For the Frosting:
45g unsalted butter, softened
110g icing sugar, sifted
2 teaspoons finely grated lemon zest
2 teaspoons lemon juice
Use an electric mixer to beat the butter until very soft and white. You want to get rid of any yellow. Add the icing sugar, lemon zest and juice and spread over a cool cake.