Over the past week I’ve really fancied cake, a nice soft slice or if I’m being honest, two. I have to admit, I love cake. I bake cakes a lot and that’s because I really enjoy the process of baking and eating them, so that’s no surprise why I’m a member of the Cake Slice Bakers.
We are small, tight-knit group of dedicated cake enthusiasts and bakers all with the same passion for the humble cake. Each year, we bake from one specific cake based book, where each month we are given a choice of four and choose our favourites. We then blog about it and admire each others creations.
This particular month I choose the Lemon-Coconut Loaf Cake, or as I’ve done, just stuck to lemon and given it its proper name, Lemon Pound Cake. It comes from the book The Southern Cake Book – Southern Living and this book is coming to its end. At the beginning of November we will have a brand new book to choose from. If this group sounds like fun, then shoot me a message and I’ll tell you all about it.
During this baking year, I’ve come to noticed that this book isn’t as great as it looks. It produces nice cakes but many a time I’ve come across problems. I’ve learned to increase flavour amounts so that’s exactly what I did with this cake, adding more lemon zest and also adding a splash or two of freshly squeezed lemon juice. The recipe is for a coconut and lemon cake, with coconut being present in the form of shredded coconut. I wasn’t in the mood for coconut, so I didn’t bother to add it, just sticking to my much favoured lemon. I LOVE lemon cakes.
The crumb on this lemon flecked pound cake is verging on a satin texture, that’s the only word that springs to mind when I ate a slice, it’s one of the softest cakes I’ve ever eaten! It’s packed full of wonderful, lemony flavour, a perfect bake for any time of day or year.
Now let’s check out what the other Cake Slice Bakers chose to bake this month.
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Yields – One, 2lb loaf cake
- 113 grams (1 stick) Unsalted butter, at room temperature
- 260 grams (1 1/3 cups) Caster sugar
- 3 Large eggs
- 180 grams (1 1/2 cups) Plain flour
- Pinch of Bicarbonate of soda
- Pinch of Maldon sea salt
- 125 ml (1/2 cup) Sour cream
- 1 heaped tablespoon Lemon zest
- 2 tablespoon Fresh lemon juice
- 25o grams (2 cups) Icing sugar, sifted
- 3 tablespoons Fresh lemon juice
- Pre-heat the oven to 170C (325F) and grease a 2lb loaf tin, then line with parchment paper. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and sugar until smooth, creamy and fluffy. Scrape the bowl down with a spatula.
- Add the eggs one at a time, mixing well after each addition. Again scrape down your bowl with your spatula.
- In a separate bowl combine the flour, bicarbonate of soda and the salt.
- Add 1/3 of the flour mix to the batter, mixing until just combined then add 1/2 the sour cream, again mixing until just combined. Continue to do this until everything has been added to the batter then add the lemon zest and mix briefly to combine.
- Scrape the batter into your loaf tin and bake for 1hr – 1 hr 15 minutes or until a cake tester inserted into the centre comes out clean.
- Leave in the tin on a wire rack for 15 minutes then remove and leave to cool completely.
- When cold, make the glaze by mixing together the icing sugar and lemon juice then pour over the cake.
- Recipe adapted from The Southern Cake Book – Southern Living
- Will last for up to 3 days stored in a cake tin with a tight-fitting lid.
- Store in a cool, dry place away from direct sunlight.