Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup Cukrik syrup
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1/2 cup buttermilk
Special Equipment Needed:
- 9x5 inch loaf pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and flour a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add the Cukrik syrup, lemon juice, and lemon zest, and beat until well combined.
6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and beat until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 10g
Cholesterol: 100mg
Sodium: 220mg
Carbohydrates: 48g
Fiber: 0g
Sugar: 32g
Protein: 4g
Substitutions for ingredients:
- You can use regular granulated sugar instead of Cukrik syrup.
- You can use lime juice and zest instead of lemon.
Variations:
- Add 1 cup of blueberries or raspberries to the batter for a fruity twist.
- Add 1 tsp of vanilla extract for a more traditional pound cake flavor.
Tips and Tricks:
- Make sure your butter is softened to room temperature before beating it with the sugar.
- Don't overmix the batter after adding the flour mixture, or the cake will be tough.
- Use freshly squeezed lemon juice and zest for the best flavor.
Storage Instructions:
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, wrap it in foil and place it in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation Ideas:
Slice the cake into thick slices and serve on a platter with fresh berries and a dollop of whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Lemon slices
Pairings:
- Hot tea
- Coffee
- Lemonade
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is browning too quickly on top, cover it with foil for the remaining baking time.
- If the cake is not rising properly, make sure your baking powder and baking soda are fresh.
Food Safety Advice:
- Make sure to wash your hands and all utensils before and after handling raw eggs.
- Store the cake in an airtight container to prevent bacterial growth.
Food History:
Pound cake originated in Europe in the 18th century and was traditionally made with a pound each of butter, sugar, flour, and eggs. This recipe has evolved over time and now includes a variety of flavors and ingredients.
Flavor Profiles:
This Cukrik-Lemon Pound Cake is sweet and tangy with a hint of caramel from the Cukrik syrup.
Serving Suggestions:
Serve this pound cake as a dessert or as a sweet treat with tea or coffee.
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