Google: ”Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mould, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing”.
I saw it on TV program a few years ago, never made it when I remembered the show method. Then when I craved for it, I search on google could not find the TV show. Had to try my hand from scratch. It is so light and full of great mandarin-lemon flavour. Each mouthful I feel like I am in heaven. So fabulous! My pound cake is moist, tender, and rich, and decadent. Enjoyed it. Let’s bake!!!!
375 g all-purpose flour
1 Aeroplane packet instant lemon jelly
1/2 tsp salt
1/4 tsp baking soda
340 g butter, room temperature
500 g 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
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 colour. 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.
Note: You may reduce the sugar if you like. You may just use lemon zest. You may use sour cream, I use double cream as I don’t have sour cream to make it moist. You may opt for baking powder.