After spending many years searching for a good ‘pound’ cake that wasn’t dry, or flavourless, I decided to experiment and make my own recipe up with different flavour combinations to see if I could really get a moist cake. Once you’ve tried this recipe, I am sure you will make it time and time again. So here’s the recipe, and enjoy! The recipe I am sharing is for you to make either a lemon or orange flavoured cake. So just choose the option for either from the ingredients below!
The Cake Batter:
3/4 cup or 175 g softened butter
3/4 cup or 175 ml milk
1 cup or 200 g regular sugar
3 eggs (lightly beaten)
Grated Zest and Juice of 1 Lemon or 1/2 Orange
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt
The Syrup: (optional but gives the cake an extra hit of orange or lemon)
1 Tablespoons regular sugar (you can reduce amount if you don’t want it too sweet)
1 1/2 tablespoons warm water
zest of 1 lemon (or 1 orange)
juice of 1 lemon (or 1/2 orange)
Depending on how much your cake has risen and what size pan you have used, make up the whole recipe for the syrup, but be prepared you may only need half of it. The smaller your cake, the less syrup you will need.
1. Heat oven to 160C, Gas 3, 300F. Grease and line your baking tin. See here for how to line.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
2. Get all your ingredients ready, i.e zest and juice the lemon / orange, sieve the flour, and add the salt and baking powder to the flour etc.
3. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the lemon / orange juice, and zest, the rest of the milk and flour.
6 Transfer the cake mixture to the greased and lined loaf tin. Drop it from a 3 cm height onto the work surface to level it out, then place in the oven for 1hr and 20 minutes. ***** Please note, if using a Bundt tin, cook time is 1 Hour 10 minutes.
7. Have a cup of tea!
8. Now make the syrup by adding all the ingredients to a small saucepan, (or use a bowl and microwave for 1 -2 minutes) heat through until the sugar is dissolved. Put aside.
9. When the cake is done, take it out of the oven and leave in the cake tin until cool. Using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. Gently pour the syrup mixture all over the surface of the cake, distributing evenly. The liquid will be quickly absorbed by the cake. The syrup will keep the cake moist and also give it a nice glossy shine, with sprinklings of zest on the top. If you think there is too much syrup for your cake, don’t use all of it. Often it will depend on the size of your cake, how much it has risen, what size loaf pan you have used. I used a large loaf pan, so needed all the syrup.
Allow to cool. Store in an airtight container.