A fantastic and simple recipe for Lemon Vanilla Pound Cake
140g unsalted butter, at room temp.
115g light brown sugar
1 tsp. vanilla bean paste
1 tsp. vanilla extract
170g all-purpose flour
½ tsp. baking soda
2 tsp. baking powder
½ tsp. salt
½ cup heavy cream
1 tbsp. lemon zest
1 tbsp. lemon juice
Preheat an oven to 375F/190C. Butter and flour a loaf pan, and set aside.
Cream the butter and sugar together until light and fluffy, about five minutes.
Add the eggs, one at a time, mixing well after each addition. Add the vanilla bean paste and vanilla extract and mix in well.
Sift together the dry ingredients (flour, baking soda, baking powder, and salt) and set aside.
Mix together the wet ingredients (heavy cream, lemon zest and lemon juice) and set aside.
Add ½ of the dry ingredients to the creamed butter and sugar mixture. Just blend in.
Add the cream and lemon mixture to the batter. Blend in well.
Add the remaining dry ingredients and blend in until the batter is even. Scrape down the sides of the bowl if need be.
Bake for in a preheated oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan before serving.
This recipe is provided by Chasing Delicious Food Blog.