Lemon poundcake

Yield: 1 Servings

Measure Ingredient
1 pounds Margarine
1 pounds Sugar
1 pounds Flour
7 \N Eggs; (depends of size) (up to 8)
1 teaspoon (heaped) baking powder (not baking soda!)
2 \N Untreated lemons; (up to 3)
2 \N Untreated lemons; (up to 3)
½ pounds Confectioners sugar; (up to 1)
\N \N Water or more lemons


Cream margarine (I hate the taste of butter in this cake) well, add sugar and eggs and cream well. Mix flour and baking powder and sift into mass little by little mixing very well. Grate peel from lemons and mix in too.

Grease a bundt-pan and pour the batter into it. As I normally do this dough with 250 g flour etc. instead of 454 g I use a 9" pan. For this amount this would mean a 12½" pan. Preheat oven and bake for about 1 hour at 180-220 degree C (356-432 F) until the toothstick-test says it is done.

Glaze: Now juice the lemons, warm the juice slightly and dissolve confectioners sugar into it. Add enough sugar to make a thin slurry and use this to bind the crumbs of the cake with a brush. Add more sugar until you have a thick slurry and pour or brush onto the cake. If the glaze is too sour add water. If you have not enough fluid add either water or more juice. I prefer to glaze only the top and upper third of my cake.

Posted to FOODWINE Digest by caba@... (Carmen Bartels) on Dec 1, 1997

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