Lemon Drop Pound Cake

~Lemon Drop Pound Cake~

The most lemony pound cake you will ever try. I made candied lemon peel to dress it up and drizzled royal icing over for a finished look as well. A slice of this with a cup of tea...heaven.

(For 1 standard 9 in. loaf pan)

For the batter:
220 grams cake flour
1 tsp. baking powder
4 large eggs
200 grams sugar
105 milliliters heavy cream
100 grams  unsalted butter, melted and cooled
zest and supremes of 2 lemons


For the glaze:
200 grams fresh lemon juice
180 grams 10x sugar

1. Preheat the oven to 325. Butter and lightly flour the loaf pan.
2. Sift the flour and baking powder together. Set aside.
3. In another bowl, combine the eggs and sugar, whisking to blend well. Stir in the cream.
4. Add the flour mixture, stirring just to combine.
5. Stir in the melted butter and lemon zest and supreme, working quickly.
6. Pour batter in loaf pan and bake for about 20 minutes, then open the oven and run a knife down the center of the cake to create an even split down the center when it's done.
7. Continue baking for about another 40 minutes, or until the top is golden brown or a cake tester comes out clean.

To make the glaze, combine the lemon juice and 10x sugar an pour over the cake while it's still hot, then put back in the oven for another 10 min. If desired, drizzle royal icing over when the cake has cooled. The cake lasts for about a week if wrapped well and refrigerated, or frozen up to a month.