Lemon Pound Cake

We are still trying to adapt with the new environment and that includes our little chicca (chihuahua) We are so used to be living in an apartment and that everything are so accessible to and now we are in a townhouse with nothing around us except other townhouses. I now have to drive out to get grocery. Problem is I have this habit of getting just what I needed to survive the day instead of stocking up for a few days or some for a week. Just because I changes my mind 10 million times a day when it comes to cooking.

It really depends on my mood and what I am reading or watching that day.For the past one week, I am in love with the smell of lemon. There’s just some thing with the smell of lemon that’s so addictive. So I’ve been researching what lemon dessert I want to bake and I saw this awesome Lava Cheese Tart. Imagine when you cut the tart, the warm cheese with a hint of lemon oozing out and the crumbly tart. Mmmmm… That just sound so good….

I tried making it but failed. The consistency is just not right cause I over whipped the cheese and cream and I don’t have the tart mold that’s deep enough. I will have to scout for it soon so that I can make another batch.

Since I don’t have the tart mold I am looking for, I changed my mind to baking a lemon pound cake. See I told you I changes my mind 10 million times a day.

Without hesitation, I drove the car to the nearest supermarket and get the missing ingredients. Came back and started baking. The moment I zest the lemon, the whole house smells so good and refreshing! I know it’s not summer but it is calling me. The down side was my dog sneezes every time when she tried to come close to the kitchen. Not sure if it’s cause of the lemon. I should research on that.

Baking is actually not difficult. It’s more like working in a science lab. Have to be precise with the measurements and timing. As for me, I find weighing each ingredients carefully it’s time consuming. Honestly, as long as you follow the instructions well, you are pretty much good to go!

Lemon Pound Cake


Oh! I forgot to tell you that I finally got myself a Kitchen Aid with the color I like!


It’s ready to be in the preheated oven!


Almost there…. Few more steps to go!


Glazing it with lemon syrup.. and it’s cool down time before the last step.

Can’t wait to indulge it with a cup of hot tea.

Last step :

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Now it’s time to indulge..

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Perfect way to end my day…

Recipe adapted from : rasamalaysia.com

Pound Cake

1 3/4 cups all-purpose flour (230g)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sour cream (60g)
1 1/2 tablespoons Meyer lemon juice
1 1/2 tablespoons Meyer lemon zest
1 cup granulated sugar plus 2 additional tablespoons (250g)
1 cup (2 sticks) unsalted butter, at room temperature (227g)
5 large eggs, at room temperature, beaten


1/4 cup granulated sugar (50g)
1/4 cup Meyer lemon juice (60ml)


1/2 cup confectioners’ sugar, sifted (65g)
1 tablespoon Meyer lemon juice


To make the cake: Preheat oven to 325 F (160C). Spray a 9×5-inch loaf pan with nonstick cooking spray with flour.

In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream and lemon juice together in a small measuring cup.

In the bowl of a stand mixer fitted with the paddle attachment, combine the lemon zest and sugar. Rub together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter/sugar mixture on medium speed until very pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients. Once all the ingredients have been added, scrape down the bowl then beat on low for another 30 seconds to fully combine. Use a rubber spatula to make sure the batter in the very bottom of the bowl is uniform.

Transfer the batter to the prepared pan. Smooth the top then tap the pan on your work surface to release air bubbles. Bake the cake for 55-65 minutes, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out.

While the cake is in the oven, make the syrup. Combine the sugar and lemon juice in a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow to simmer for 2 minutes, then remove from the heat and set aside.

Once you’ve turned the cake out of the pan (the cake should still be warm), brush the top and sides with the lemon syrup. It’ll seem like a lot, but use all of the syrup. Let the cake cool completely, about 2 hours.

To make the glaze: Combine the confectioners’ sugar and lemon juice in a small bowl and stir until smooth. Pour over the top of the cake, covering completely. Let the glaze set for at least 15 minutes before serving.