Pound Cake
While the pound cakes we make today often have different proportions from the original, they are still wonderfully rich, moist, and buttery with a lovely golden brown crust. This is a really simple cake recipe, give it a try.
Raspberry and Lemon Pound Cake
| Serves: 8 | Category: Cakes | Recipe course: Dessert | Machine: Cooking Machine | Total time (min.): 60 |
Serve slices of this cake with your morning tea or coffee, either for breakfast or a mid-morning snack with friends.
Ingredients
- 220g Unsalted Butter
- 1 Lemon
- ½ Lemon
- 220g Caster Sugar
- 4 Eggs
- 280g All Purpose Flour
- 1 teaspoon Vanilla Extract
- 2 tablespoons Milk
- 1 ¼ teaspoons Baking Powder
- 100g Raspberries
- Icing Sugar as needed
- Water as needed
- Pink Food Colouring as needed
Tools
- Oven
- Parchment paper
- Kenwood Chef
- Loaf pan (900g) - 20cm (8")
- Kenwood bowl - kenwood chef
- Small bowl
Method
- Pre-heat oven - 160°C
- Grease and line a clean loaf pan (900g) with parchment paper
- Attach K Beater
- Add caster sugar, unsalted butter, egg, all purpose flour, vanilla extract, milk, baking powder and lemon to the Kenwood Bowl
- Mix with splashguard fitted - 2 min, Speed 4
- Then add raspberries to the Kenwood Bowl
- Mix with splashguard fitted - 30 sec, Speed Min
- Pour batter into loaf pan (900g)
- Bake until skewer tests clean - 50 min, 160°C
- Remove from oven and let cool
- Add icing sugar and lemon to a clean small bowl
- Mix until combined
- Add water and pink food colouring to the small bowl slowly
- Mix until combined
- Drizzle cake with icing
- Serve
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