Lemon Pound Cake

Ingredients 

1 cup unsalted butter in room temperature

1 2/3 cups sugar

2 tsp finely grated lemon zest 

1 tbsp fresh-squeezed lemon juice

1 tbsp  vanilla essence

5 eggs 

2 cups cups all purpose flour/ maida + teaspoon salt, sifted

1 Bundt cake pan

Method 

Preheat an oven to 325 degrees F.

Butter and flour a bundt pan.

In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes.

Beat in the lemon zest, lemon juice, and vanilla.

Add the eggs, 1 at a time, beating until just combined after each addition.

Fold in the flour and salt mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix.

Spoon the batter into the bundt pan and bake for 45 to 55 minutes, or until a skewer poked into the cake comes out clean.

Cover the pan loosely with aluminum foil if the crust browns too quickly.

Remove cake from oven and cool on a wire rack for 10 minutes.

Remove  Cake from the bundt pan and place onto a wire rack to cool completely.

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