Whether you classify yourself as a sweet tooth or not, the pound cake is a versatile dessert that can cater to anyone depending on how it’s served. Our pound cake is different from the traditional dense and heavy slice that it’s renowned for. This cake boasts a fluffier, lighter texture with potent flavours of butter and a subtle hint of citrusy lemon to cut through the notes of sugar. If you’re after something light, serve it with a side of freshly whipped cream and berries. But if you’re wanting decadent, scoop out some vanilla ice cream or pour over some warm custard for the ultimate level of indulgence.
(For approximately 16 people)
– 230 grams of Lewis Road Creamery unsalted butter (room temperature)
– 550 grams of white sugar
– 100 grams of shortening
– 5 eggs (room temperature)
– 1 cup of Lewis Road Creamery whole milk
– 1 tsp of lemon extract
– 1 tsp of vanilla extract
– 375 grams of standard flour
– 1 tsp of baking powder
– ¾ tsp of salt
– Freshly whipped cream, for serving
– Fresh berries, for serving
1) In a large bowl, cream the butter, sugar, and shortening together with a hand mixer until it’s light and smooth.
2) Mix the eggs, one at a time, into the batter.
3) In a separate bowl, mix together the milk, lemon extract, and vanilla extract.
4) In another separate medium bowl, whisk the flour, baking powder, and salt together.
5) Alternately add the mixture of flour, baking powder and salt, as well as the mixture of vanilla, lemon extract and milk into the batter.
6) Pour the batter into a large cake pan or a 23x33cm pan or bundt pan.
7) Bake in a non-preheated oven set to 180°C for 1 hour, or until golden brown and the toothpick inserted comes out clean.
8) Cool for 30 minutes and wait for it to set before slicing.
9) Serve how you please, we recommend it with whipped cream and berries.