Lemon Pound Cake Recipe (Indian Glazed Lemon Pound Cake)

Ingredients

• 1 cup soft butter
• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon rind
• 2 tsp vanilla essence
• 2 drops yellow gel food colour
• 4 egg
• 2 1/4 cups maida (plain flour)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 cup milk (whole Buffalo, 6.5% fat)
• 1 1/2 cups icing sugar
• 2 tbsp milk (whole Buffalo, 6.5% fat)
• 1 tbsp lemon juice

Steps

1. To make lemon pound cake, grease and dust the tin and keep it aside.
2. In a deep bowl, add soft butter and whisk using a hand beater till it turns soft and fluffy.
3. Add powdered sugar and beat using the hand beater for 1 more minute.
4. Once the sugar and butter are creamed well, add the lemon juice, lemon zest, vanilla essence and yellow gel food colour and beat using the hand beater for 10 seconds.
5. Add eggs one by one by while beating simultaneously.
6. Sieve the plain flour, baking powder and baking soda in the same bowl and fold in using a spatula.
7. Add the milk, gently fold in using a spatula and pour into the greased and dusted tin.
8. Bake in a preheated oven at 180°c (360°f) for 30 to 40 minutes.
9. Remove and keep aside to cool. Run knife around the sides and invert the cake carefully and demould it.