Go Back
–+ slices

Garnished lemon poundcake

Joris Schildknecht
delicately refreshing
Print Recept
Prep Time 20 days
Cook Time 10 minutes
baking time 50 minutes
Course pastry
Cuisine european
Servings 16 slices
Calories 182.3 kcal

Equipment

  • 1 cake tin for poundcake
  • 1 measuring jar or immersion blender cup
  • 1 batter bowl
  • 1 whisk
  • 1 immersion blender
  • 1 sheet of baking/parchment paper

Ingredients
 
 

for the cake batter

  • 220 g all-purpose flour
  • 30 g lupin flour can be replaced by chickpea flour or lentil flour
  • 20 g potato starch
  • 12 g baking powder or 1/3rd of the weight in baking soda
  • 2 g salt
  • 180 g castor sugar
  • 1 tsp vanilla sugar
  • 250 ml soy milk or any other plant milk
  • 95 g butter
  • 30 g lemon juice
  • 1 lemon, its zest preferably organic

candied lemon peel

  • 1 lemon
  • 50 g castor sugar
  • water

lemon icing

  • 50 g powdered sugar
  • 7 g lemon juice

Instructions
 

preparing cake

  • Preheat oven to 160° C for convection oven or 175° C for a conventional oven
  • Prepare a cake tin by greasing it well or lining it with a piece of baking paper
  • Sift flour, chickpea flour, potato starch, baking powder and salt together in a bowl, and mix well with a whisk to evenly distribute all dry ingredients.
    220 g all-purpose flour, 30 g lupin flour, 20 g potato starch, 12 g baking powder, 2 g salt
  • Melt the butter together with the lemon zest
    95 g butter, 1 lemon, its zest
  • Mix milk, sugar, vanilla sugar and lemon juice with a hand blender in a measuring cup until the sugar dissolves.
    180 g castor sugar, 1 tsp vanilla sugar, 250 ml soy milk, 30 g lemon juice
  • Now add the butter mixture to the milk mixture and mix with a whisk, hand blender or food processor.
  • Pour the liquid part onto the dry ingredients and stir well with a whisk to form a smooth batter
  • Pour the batter into the prepared cake tin, place the cake in the centre of the oven and bake for 50 minutes until cooked and golden brown. The cake is done when a skewer comes out clean and dry or when the core temperature is at least 80 °C.
  • Meanwhile, prepare the candied lemon peel and spoon some of the juice of the lemon peel over the surface of your still warm cake, about 15 minutes after it came out of the oven.
  • Allow the cake to cool for about 20 minutes before carefully releasing the cake and letting it cool further on a wire rack.

preparation candied lemon peels

  • Wash the lemon. Peel off the skin using a peeler or sharp knife to get only the yellow part of the skin, not the white. Peel from top to bottom, in long and wide strips.
    1 lemon
  • Cut the lemon peel strips into julienne (thin strips)
  • Weigh the lemon juice in a saucepan and add water to the juice to a weight of 85 g liquid in total. Add the lemon peel julienne and sugar and boil over low heat gently 6 minutes without a lid on the pan. Stay with it, the liquid should become a light syrup, it should not caramelise.
    50 g castor sugar, water
  • Spoon approx. 4 tablespoons of the zest syrup over the still warm cake, about 15 minutes after it came out of the oven.
  • Keep the lemon zest in the remaining syrup until you are about to glaze and garnish the cake (when the cake has cooled down)

preparing icing

  • Mix icing sugar and lemon juice with a spoon into a thick, pipeable or spreadable icing, put it in a small piping bag if you have one, if no piping bag at hand you might also apply it later with a pallete knife or even the back of a spoon
    50 g powdered sugar, 7 g lemon juice

finishing

  • Using a piping bag, apply the icing in decorative diagonal stripes (or smooth it with a palette knife) This way, you can also apply a written (birthday) decoration.
  • Decorate the cake by applying the candied lemon peel to the still wet icing and let the icing to dry

Notes

This cake will keep for about 4 days. Store the cake outside the fridge, covered with a piece of foil or baking paper.
This cake can be frozen as well: wrap well in a piece of cling film or in a tightly sealed food container. Let thaw before use in the foil or in the food container, otherwise the sugar of the icing will get wet due to condensation and then run out.

Nutrition

Serving: 50gCalories: 182.3kcalCarbohydrates: 31.3gProtein: 2.8gFat: 5.6gSaturated Fat: 1.1gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 2.4gSodium: 194.3mgPotassium: 79.4mgFiber: 0.9gSugar: 18.3gVitamin A: 276.5IUVitamin C: 6.1mgCalcium: 74mgIron: 0.4mg
Keyword english recipes, mvcpastry
Tried this recipe?Let us know how it was!