There isn’t anything much to say about this beauty – except that if you have last minute guests coming in for tea, it will take all of 15 minutes to make this pound cake. It’s a rehash of this recipe, originally adapted from Dorie Greenspan’s Baking From My Home To Yours. I didn’t get a chance to take a better picture because, as I mentioned, its what I made when a few unexpected guests walked in. Of course, it takes about 40 to 50 minutes to bake but it also means you don’t need to spritz your house with air freshener – this should do it. So it includes 10 minutes of mixing, 40 minutes of baking and about 30 minutes of everyone complimenting you! You could easily substitute the flavors here – orange, vanilla, raspberry are some of the fun ones but if you’re using a citrus fruit do not leave out rubbing the zest into the sugar with your fingers – that’s when the magic really happens!
Lemon-Pineapple Pound Cake
Yields: One large 9″ loaf
Adapted from: Dorie Greenspan’s Baking From My Home To Yours
240g all purpose flour
200g caster sugar
1 tsp pineapple extract
1 tsp baking powder
Zest of 1 whole lemon
Icing sugar, to dust
Grease a 9″ loaf tin and pre-heat the oven to 325 degrees F.
In a large bowl, sift together flour and baking powder. Set aside.
In the bowl of a stand mixer with the paddle attachment, add butter and extract and beat for a few seconds.
In a separate bowl, add a few tablespoons of the sugar and add the lemon zest. Rub together with your fingers till the sugar is moist, clumpy and fragrant. Add this to the rest of the sugar and mix with your fingers for a few seconds. Mixing with your fingers releases the oil trapped in the zest into the sugar so make sure you skip the spoon for this one.
Next, add the eggs one by one, creaming for about a minute between each and scraping the sides of the bowl down.
Add the flour mixture and fold in by hand only.
Pour into the waiting tin and smoothen the top and bake till centre tests clean. If you’re using a dark pan, it should take about 40 minutes. If you’re using an aluminium pan, it takes a little bit longer so make sure you monitor it closely after 30 minutes.
Once its baked and cooled, serve with a dust of sifted icing sugar.
|I know these aren’t the best pictures but unexpected guests are sometimes hungry vultures!|