This is a recipe for an honest, delicious pound cake, which freezes well, so I often double the recipe below and make three small loaves, of which two go to the freezer as soon as they cool down.
I am using the term ‘pound cake’ loosely since the original pound cake is supposed to have a pound of butter, a pound of sugar and a pound of flour and I am way off that with my measurements. I use different proportions because I never make cakes that sweet and because I never put so much fat in them, since I substitute at least half of it with applesauce. Still, a delicious cake, be it pound cake or not. The trick here is to properly aerate the mixture, you can do it with a kitchen robot or, like me, treat this as your daily workout and whisk with a hand whisk. Works both ways and you can get great muscles.
This loaf has a well established lemon flavour, all delicious in your mouth. You can skip the lemon completely and use a teaspoon of vanilla essence if you just want a plain loaf.
1/2 cup applesauce (replace it with oil, if you have no applesauce)
1/4 cup rapeseed oil
1 cup sugar
zest of 2 lemons
juice from half a lemon
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup milk
1 1/2 cup all purpose flour
Do not preheat the oven.
Mix flour, baking powder and salt and set aside.
In a large bowl whisk the oil, applesauce and sugar until smooth and fluffy.
One by one add eggs while continuing whisking.
Add the lemon juice and zest.
When everything is well blended, start adding the flour, alternating with milk and keep whisking until the dough is smooth.
Pour into prepared pan(s).
Put into a cold oven and set the temperature to 180C/350F.
Bake for 1 hour and 20 minutes.
Check with a cocktail stick and enjoy this lemon pleasure.
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