Alexandrina Lemon Pound Cake
Alexandrina Spring Recipe Series
This creamy cake is flavoured with lemon zest and juice, and drizzled with a tart lemon icing. This lemon pound cake is the ultimate treat for lemon lovers. You will need Alexandrina Full Cream Pure Jersey Milk, Alexandrina Crème Fraiche and five large lemons for this recipe - you will be jumping for joy once it is made!
for the cake
3 cups plain flour
1/2 t baking soda
1/2 t salt
1 cup Alexandrina Full Cream Pure Jersey Milk
2 T grated lemon zest
2 T lemon juice
1 cup Alexandrina Crème Fraiche
2 cups sugar
for the syrup
1/4 cup water
1/4 cup sugar
1-1/2 T fresh lemon juice
for the icing
1 cup icing sugar
2 T fresh lemon juice
- preheat the oven to 180°C
- check the oven rack is in the middle position because the bundt pan is taller than a usual pan
- in a bowl, stir together the flour, baking soda and salt, set aside
- in another bowl, gentle store together the milk, lemon zest and lemon juice, set aside
- in another the bowl mix the crème fraiche and sugar until combined
- after this beat in the eggs one at a time
- slowly stir in some the flour mixture, and alternatively add some of the milk mixture, until both the flour and milk mixtures are fully combined
- give another quick mix to make sure all of the ingredients are well incorporated
- grease a bundt pan with cooking spray
- spoon the batter into the prepared bundt pan, use a spatula to smooth down the top
- bake for 55 minutes, or until the cake is golden brown
- set the cake out on a cooling rack
- carefully run a table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan especially don't forget the centre, as its prone to getting stuck. *you need to be patient with this process!!
- it is wise to cool the cake in the pan for a few minutes
to make the syrup.
- combine the water and sugar in a saucepan and bring to a boil
- remove from the heat and stir in the lemon juice
- gradually brush the hot syrup over the cake, letting it soak in
- a little syrup will drip off, but try not to rush, so that most of it is absorbed into the cake
- then allow the cake to cool completely, about half an hour or so
- when the cake is cool, we usually transfer ours on to a white serving plate
to make the icing:
- in a bowl, stir together the icing sugar and lemon juice
- add more icing sugar or lemon juice as necessary to make a thick but pourable icing
- spoon the icing over the top of the cake, letting it drip down the sides
serve with a dollop of Alexandrina Pure Jersey Cream
LOOKING FOR THE ALEXANDRINA RANGE? | Alexandrina Cheese work with an incredible network of retailers and one or two key partners across the country. This list is just the beginning of where you can find Alexandrina Cheese products near you. We recommend giving retailers a call to check for which Alexandrina Cheese products they have in stock. Here is the link ---> Stockists
Looking for Lemons | Try one of the growers at your local independent grocer or at Farmers Market, or even ask a neighbour with an overflowing tree!
Plating up | Serve warm, with a dollop of Pure Jersey Cream
Top Tip | If you have an excess of other stone fruit you can substitute for apricots, nectarines or plums.
Find more Alexandrina Recipes here | Alexandrina Curd’s & Whey blog
We are preparing ourselves for our Cook - Along - Together Challenge this Spring with Alexandrina Cheese Company
You are welcome to tune in to our LIVESTREAM on Wednesday to hear about how this #challenge is going to work.
Our recipe of the series is this delicious Alexandrina Lemon Pound Cake.
We are keen for you to post your cooking photographs either on facebook or instagram, using our new hashtags.
Each week the second hashtag will change, stay tuned!
First published sometime during the early 2000’s – Cooking with Rebekah, and commonly Rebekah handed out little recipes at the Alexandrina Cheese stall at the farmers market.
This blog is not sponsored, we exclusively partner with Alexandrina Cheese Company Pty Ltd.