Small Lemon Pound Cake

Pound cake is traditionally made with equal amounts of butter, eggs, and flour. The typical pound cake is dense and dusted with powdered sugar or glaze. Over time, bakers will change the ingredients of pound cake. The variations of pound cake come from different countries.  The add-on ingredients into the pound cake will change the flavor and taste depending on the countries or bakers making pound cake .I posted a few recipes of pound cake before. However, I always find an easier way to bake because I am not a baker. If you are an amateur baker, you have come to the right place. This recipe is for a small pound cake that I created today. 

Ingredients:

Dry ingredients:

1 ½ cups self-rising flour

1 tsp zest of lemon

Wet ingredients:

1 stick of butter (softened to room temperature)

2 eggs room temperature

1/3 cup milk

1 tsp vanilla

1 tsp lemon juice

1/2 to 3/4 cup of sugar (your choice of sweetness taste)

Equipment : 8” x 4” loaf pan and piece of parchment paper to cover the bottom of the loaf pan

Use a small amount of soft butter to grease the pan.

Directions:

Preheat oven to 350°.

Combine all the wet ingredients in a KitchenAid® mixer or blender to beat the wet ingredients for 5 minutes or until well combined and having a pale color.

Add the dry ingredients and turn the machine to slow to mix the flour, egg, and butter mixture until no traces of flour are seen.

Pour the batter into the prepared pan and bake in the preheated oven for 30 to 35 minutes depending upon the temperature variations of each oven. You can check by using a toothpick inserted into the center which should come clean.

Tip; I use lemon zest and juice for this pound cake. You can add raisins, cranberries, blueberries, bananas, or any kind of flavor that you desire. 

Do not add more than a cup of fresh fruit or dry fruit for this size of pound cake.