In the kitchen: Lemon pound cake

Currently, tea time is a must in my little university appartment. During my trip in London, I was amazed at how suitable for a tête-à-tête with a friend a slice of cake and a cup of tea could be. Arrange a candle and maybe, a flower bouquet on the table and you’re sure to have the perfect setting for a good conversation !

Today, since I had lemons on hand, I tried, for the first time, a lemon pound cake. I’m not the best baker-in-training, and la pâtisserie somehow intimidates me because it calls for a lot of precision and respect of the recipe’s proportions, and those pound cakes I often see on Pinterest often left me perplex: They seem to be so dense in texture, and I’d rather have sponge cakes… But I really wanted something “classic”, easy and quick to prepare and as I am writing, the kitchen smells SO good ! I hope to serve it tomorrow morning at breakfast time for my family who came to visit me.

I used this recipe– however since it was my first test, I halved the recipe, used soy milk instead of buttermilk and since my lemons were not organic (at least I think so) I used dried zest powder (organic, of course- you don’t want a cake full of pesticides !). I also used less butter.and sugar as my mom is not fond of overly sweet desserts.

Here is the finished, ready-to-be-eaten cake !

poundcake2

Pictures taken with my Iphone might be a bit blurry but I really ended with what I want. It’s not really a pound cake anymore since I incorporated only a few spoons of butter, but it’s a “neutral” cake – not bland- but neutral in the sense that you could top it with jam or nutella without problem -the tangy flavor of the cake won’t clash with the topping.

Bon appétit !

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