This easy lemon pound cake recipe is a perfect treat for lemon lovers. Made with pancake mix, it's a quick and simple way to enjoy a delightful dessert with minimal effort. Let's dive into the details!
Ingredients
Lemon in Syrup:
- 1 lemon (domestic)
- 80g granulated sugar
- 40g water
Lemon Pound Cake:
- 90g unsalted butter
- 60g granulated sugar
- 90g whole eggs
- 20g almond flour
- 150g pancake mix (1 bag)
- 80g heat-resistant lemon marmalade
Finishing:
- 100g heat-resistant lemon marmalade
- 10g lemon juice
- Powdered sugar for topping (as needed)
Instructions
Making the Lemon in Syrup:
1. Prepare the Lemon: Wash the lemon thoroughly and slice it thinly.
2. Cook the Syrup: In a small saucepan, combine 80g granulated sugar and 40g water. Bring to a boil and then add the lemon slices. Once it boils again, remove from heat.
3. Soak the Lemon: Transfer the mixture to a bowl, cover it with plastic wrap, and let it cool. Refrigerate overnight.
Making the Lemon Pound Cake:
1. Preheat Oven: Preheat your oven to 170°C (340°F). Line a 9x5 inch loaf pan with parchment paper.
2. Cream Butter and Sugar: In a bowl, beat 90g unsalted butter and 60g granulated sugar with a whisk until light and fluffy.
3. Add Eggs: Gradually add the 90g whole eggs (beaten) to the butter mixture, mixing well each time to prevent curdling.
4. Incorporate Dry Ingredients: Mix in 20g almond flour, then switch to a rubber spatula and fold in 150g pancake mix until just combined.
5. Add Marmalade: Stir in 80g heat-resistant lemon marmalade until well incorporated.
6. Fill the Pan: Spoon the batter into the prepared loaf pan, smoothing the top.
7. Bake: Bake in the preheated oven for 27-28 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Finishing Touches:
1. Prepare the Glaze: In a bowl, combine 100g heat-resistant lemon marmalade and 10g lemon juice. Brush this mixture over the top and sides of the cooled cake.
2. Decorate: Sprinkle powdered sugar on both sides of the cake top. For a clean look, cover the middle with a strip of parchment paper before dusting.
3. Add Lemon Topping (Optional): If desired, cut the lemon slices soaked in syrup into quarters. Place them on top of the cake for a decorative touch. You can also sprinkle some chopped pistachios or lemon zest for extra flair.
This lemon pound cake is perfect for a quick dessert or a delightful treat to share with friends and family. Enjoy its refreshing lemon flavor and the convenience of using pancake mix!