Growing up, one of my favorite cakes was bought from Asian bread stores. It is a square slice of chocolate vanilla marble pound cake.

This cake is not only memorable by its buttery large moist cake crumb, but its packaging. 😀

I was and still am, so fascinated at how tightly wrapped this cake was

Also the fact that if I couldn’t finish the whole slice in one sitting, I could portion it out to last me all day. When I’d had enough I could use the glad wrap to re-wrap the cake, so that it stayed fresh for the next snack session 😛

I still love this vanilla pound cake today and occasionally buy it, but I wanted more of a fresh and zing to this traditional cake.

Hence, the birth of LEMON pound cake into my life 😀

I hope that you guys will have fun and try this cake. It’s very versatile you can change up the flavors by substituting the lemon rind by adding 2 tsp vanilla, rind of one orange or 1 TBSP coca powder.

Don’t forget to slice it up and tightly wrap it up and give it away to friends 😀

Lemon Pound Cake

Ingredients
105g Butter
220g Sugar
2 Large Eggs
85ml Buttermilk
1 tsp Vanilla Extract
1/4 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Salt
187g Plain Flour
40ml Lemon Juice
1 Lemon zest

Method

Preheat oven to 180C degrees (Fan forced 160C degrees)

On medium speed cream butter and sugar till light and fluffy (I like to use a free standing mixer with a paddle)

Beat in eggs one at a time, scraping the bowl in between

Add lemon zest, beat well

Mix together vanilla, buttermilk and lemon juice in a separate bowl/jug, add to the mixing bowl and beat well

Sift together flour, baking powder, baking soda, salt and add to mixture on low speed beat until well combined

Line loaf tin 20cm by 10cm tin with baking paper, pour mixture into the tin

Bake for about 50-60mins (I chose to cover my loaf with foil after 25mins of baking and then let it bake to the required time, so that the top will not burn)

When a skewer is inserted and comes out clean

Stand for 10mins before removing loaf from the pan and place on cooling rack

Once completely cool, slice into 2.5cm wide slices and wrap to gift xD

This cake lasts for about 7 days in an air tight container, but it never lasts that long in my house 😛

Adapted from thekitchn.com