Helen’s mandarin lemon pound cake
3 cups all-purpose flour
1 Aeroplane packet instant lemon jelly
1/2 tsp salt
1/4 tsp baking soda
340 g butter, room temperature
2-1/2 cup sugar
2 tsp vanilla essence
6 large eggs
300 ml double cream, add 1/4 Tsp salt and 1 Tsp lemon juice
1 Tbsp each mandarin and lemon zest
1-1/2 cups powdered sugar
2 Tbsp lemon juice
1 Tbsp butter, melted
Preheat oven to 170 C. Butter and lined a 10-inch tube pan. Set aside.
Sift together the flour, lemon jelly powder, salt and baking soda. Set aside.
Cream together butter, sugar and vanilla. Beat for 5 to 7 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.
Reduce the speed of the mixer and add the sifted dry ingredients alternately with the double cream (add salt and lemon; stir mix well). Mix until fully combined. Stir in the fresh mandarin and lemon zest with a wooden spoon. Pour into prepared pan and place in the oven.
Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes back clean. Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.
Optional Method: In a medium-size mixing bowl, mix together the powdered sugar, lemon juice and butter. Drizzle over cooled cake.