You should serve this with afternoon tea or have it as a dessert; you will love the freshness of this classic lemon pound cake
Ingredients for the cake:
1 cup room temperature Rama margarine.
1½ cups castor sugar.
Grated zest of 1 lemon.
1/3 cup sour cream.
1½ tsp vanilla essence.
1½ cup cake flour.
½ tsp salt.
In a stand mixer, beat the castor sugar and margarine, until light and fluffy roughly 5 minutes on high speed.
In a separate bowl, whisk the eggs and vanilla essence together.
Add this to margarine mixture into two halves and beat on high till combined.
Sift the cake flour into the egg mixture and ass the lemon zest.
Mix on high, until everything is well combined.
Grease and dust a loaf pan.
Pour the battered into the prepared pan.
Bake in a preheated oven and bake at 180 degrees for 60 – 80 minutes, or until the cake tester comes out clean.
Turn the cake about every 15 minutes, to ensure that the cake browns evenly.
Remove from the oven and leave in pan to cool.
While cooling prepare the syrup.
Ingredients for the syrup:
3 tbsp. lemon juice.
2 tbsp. tap water.
1/3 castor sugar.
Place all the ingredients in a saucepan and allow to boil till all the sugar has dissolved.
Poke holes in the cake and pour the warm syrup over the top of the cake.
Allow the cake to cool in the tin, before turning out onto a cooling rack until ready to eat.
Prepared, tried and tested Bobby Swanson