this one is a revisit from the elder and the more original version, 'Sweetened Condensed Milk Pound Cake' from Table for 2.. or more. as what i've mentioned on my last pineapple tarts post, about lemon and my preferences, i couldn't stop my self from thinking about lemon flavor and i think aside than making it as lemon curd, i have another favorite way which is lemon cake. i really have a slight addiction to any lemon (all type of) cake, be it pound cake, cupcake, sponge cake, roll cake, you name it. that's clearly the reason why i made this cake and post it.
another reason is because, the post i posted before just didn't do any justice about the cake. it's the ugliest pound cake i ever seen perhaps, it was a long time before i know that a pound cake should stand up tall and proud. back then, i was planning to make a smaller version of it so i poured less batter to the normal size tin. i should've known that in order to pour smaller amount of batter you need a smaller tin too, that way your cake will still be pretty to see and savor. now that i've understood about it, i poured all the batter into the tin and make it bigger simply because i still haven't bought the smaller tin yet. LOL.
this cake is so awesome! totally in love with this. with the addition of lemon zest, lemon juice, candied lemon peel (though it didn't really seen) and lemon crunch icing, it took this cake to another level of flavor. the cake itself is so moist and tender and smell the best. even though you see that i might be slightly over browning the cake, it doesn't have that tough crust that you hate to chew, they are still incredibly soft. i bet nobody would hate this cake, so it's a safe choice for anyone who want to impress someone with a baking skill.
**you can make it more fancy by substituting the candied lemon peel with fresh raspberries aligned in the middle of your batter. i'm sure you'll be happily surprised with the inside when you slice it.
Lemon Pound Cake
modified from Table for 2 or more
125 gr butter
50 gr sugar
zest of one lemon
1/4 tsp salt
1/2 cup sweetened condensed milk
3 tbsp lemon juice
1 1/2 tsp vanilla extract
125 gr cake flour
1/4 tsp baking powder
1/2 tsp baking soda
2 large eggs
1/2 cup candied lemon peel or fresh raspberries
Lemon Crunch Drizzle
from Donna Hay
125 gr sugar
60 ml lemon juice
- sift the cake flour and baking powder, set aside.
- rub the sugar and lemon zest until they are very moist and fragrant.
- cream butter and lemon sugar until light and fluffy for about 2 minutes.
- add in salt and vanilla paste. cream well.
- pour in condensed milk and lemon juice and beat them until well combined.
- using the mixer on low speed, add in flour in 3 batches. mix until batter is smooth.
- add in eggs one at a time. make sure it's well mixed and smooth. add in candied lemon peel or fresh raspberries.
- bake at 175*C for 45 minutes. let sit in the tin for about 3-5 minutes.
- meanwhile make the icing: put the sugar in medium size bowl, add in the lemon juice, stir until the sugar is just evenly wet.
- remove the cake into the tin, drizzle the icing over the cake. slice and serve.