Thursday, 15 September 2011

The Lemon Pound Cake - Take a break from Chocolate !!

I don't really need an excuse to bake...grab my eggs and butter and flour and ready to beat and mix and pour...
And what better occasion than my own birthday....bake my cake and eat it too....purrrfect

I have been hanging on to this recipe for very long now...never tried it out because I felt it had too much butter ..ouch !! the butter!! But I have been wanting to try something different and that something had to be this lemon cake.And what a cake it turned out to be. Extremely soft, tangy and with a little spice its just the perfect combination with the crust that was beautifully golden brown. I skipped the rind of the lemon because I was sure my kids would not like that, but do use the rind to enhance the lemony flavor. Next time I am going to replace the milk with some thick yoghurt/curd and use the juice of another lemon, I want some more lemony flavor into the cake. Those who have easy access to cream cheese must try that as well. I have reduced the amount of butter and added some milk instead.

The Classic Pound Cake recipe is a pound of everything - butter and eggs and around 9-10 eggs. That will take me a year at the gym to knock off!!! So this version, though does have enough butter to keep me going at the treadmill, is surely the healthier indulgence.

So all those Chocoholics...take a break from your chocolate habit and indulge in pure lemony pleasure...


200 gms butter ( Salted would do, so would unsalted)
1.5 cups sugar, powdered  (12 fl oz)
2 cups (16 fl oz) Atta/whole wheat flour ( Catch me baking with maida and I owe you a cake !!)
1 cup milk ( (8 fl oz)
4 eggs, at room temperature
2 tsp baking powder
Juice of 1 big lemon ( about 2 tbsp)
1/2 tsp grated nutmeg (optional)
1 tsp dry ginger powder (optional) 
1 tsp Vanilla , Optional 


No Curdling of Batter..Perfect
  1. Preheat the oven to 180 Degree Celsius.
  2. Sieve the atta, baking powder, dry ginger and nutmeg powder.Set aside.
  3. Cream the butter and sugar till light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Add a tbsp of  sieved ingredients in between each addition to prevent curdling.
  5. Add the dry ingredients ( atta etc.) alternating with the milk,starting and ending with the atta.Add the lemon juice and rind.Beat until all the ingredients are just incorporated into the batter.
  6. The batter will have a dropping consistency and not ribbon like.
  7. Spoon the batter into baking pan lined with a baking sheet. Smoothen the top with a spatula.
  8. Bake at 180 Degree Celsius for 50 minutes or till a tooth pick comes out clean.
  9. Unmould the cake while warm and cool on a wire rack before slicing.
Happy Baking !!


  1. Award Waiting @

  2. Process on.. Awaiting the results ...!!

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