This buttermilk pound cake has a dense, moist crumb and luggage of lemon flavour to chop by the richness. Make it for afternoon tea or for a summer time picnic

• Preparation and cooking time
  • Prep:25 minutes
  • Cook dinner:45 minutes
• Simple
• Serves 12

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Substances

• 125g butter, plus further for the tin
• 200g plain flour, plus further for dusting
• ¼ tsp bicarbonate of soda

• ¼ tsp baking powder
• 200g golden caster sugar
• 4 lemons, finely zested (save somewhat for the highest should you like)
• 2 giant eggs, at room temperature, evenly overwhelmed
• 100ml buttermilk, at room temperature
• ½ lemon, juiced

For the syrup

• 50g granulated sugar
• 2 giant lemons, juiced (use the lemons you’ve zested)

For the icing

• 150g icing sugar, sifted
• 2-3 tbsp lemon juice

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Methodology

• STEP 1

  Warmth oven to 180C/160C fan/gasoline 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar till pale and fluffy, then add the lemon zest. Progressively add the eggs somewhat at a time, beating properly after every addition. Combine the buttermilk with the lemon juice. Fold the flour combination into the batter, alternating with the buttermilk and lemon combination.

• STEP 2

  Scrape the batter into the loaf tin and bake for 40-45 minutes, or till a skewer inserted into the centre of the cake comes out clear. Depart to take a seat for 10 minutes, then prove onto a wire cooling rack with a tray beneath it. Set the cake the precise method up.

• STEP 3

  To make the syrup, put the elements in a small saucepan and warmth till the sugar has dissolved. Pierce the cake throughout with a skewer then, whereas the cake remains to be heat, pour the syrup over slowly. Depart to chill.

• STEP 4

  Progressively add the lemon juice to the icing sugar and blend till simply clean. If runny, put within the fridge for about 10 minutes – you don’t need it to set, you simply need it grow to be somewhat firmer. Pour or unfold the icing over the cake (the bits that drizzle down the facet can be caught by the tray underneath the cooling rack). This icing gained’t set arduous, however do go away it to set somewhat earlier than serving.