I have been hearing about pound cakes since the start of December, it seems as if everyone is making pound cakes left right and center, okay maybe it is just because I have been watching The Great British Bake off reruns every waking moment of the day… who knows.
I came across this classic lemon pound cake a while back, but every time I go to the super market, I keep forgetting the sour cream. This time around, I remembered.
This cake was so soft and delicious, I will tell you, I was very nervous making this cake as I tend to burn loaf cakes, so every couple of minutes I would stick my nose right up against the glass door to make sure that it wasn’t burning.
I managed to survive, naked cakes are nerve wrecking, I mean iced cakes, you can always hide the burnt and funny parts but not with a naked cake. No sir.
Ingredients for the cake:
- 1 x cup room temperature Rama margarine.
- 1 ½ x cups castor sugar.
- Grated zest of 1 lemon.
- 5 x eggs.
- 1/3 x cup sour cream.
- 1 ½ x tsp vanilla essence.
- 1 ½ x cup cake flour.
- ½ x tsp salt.
- In a stand mixer, beat the castor sugar and margarine, until light and fluffy roughly 5 minutes on high speed.
- In a separate bowl, whisk the eggs and vanilla essence together.
- Add this to margarine mixture in two halves and beat on high till combined.
- Sift the cake flour into the egg mixture and ass the lemon zest.
- Mix on high, until everything is well combined.
- Grease and dust a loaf pan.
- Pour the battered into the prepared pan.
- Bake in a preheated oven and bake at 180 degrees for 60 – 80 minutes, or until the cake tester comes out clean.
- Turn the cake about every 15 minutes, to ensure that the cake browns evenly.
- Remove from the oven and leave in pan to cool.
- While cooling make the syrup.
Ingredients for the syrup:
- 3 x tbsp. lemon juice.
- 2 x tbsp. tap water.
- 1/3 x castor sugar.
- Place all the ingredients in a sauce pan and allow to boil till all the sugar has dissolved.
- Poke holes in the cake and pour the warm syrup over the top of the cake.
- Allow the cake to cool in the tin, before turning out onto a cooling rack until ready to eat.