YASMEEN’S LEMON POUND CAKE
250 gram butter
1½ cups of sugar
2 eggs
1 teaspoon lemon essence or 2 tablespoons of lemon juice
2 cups flour
2 tablespoon baking powder
1 cup milk
Cream butter and sugar until light and fluffy.
Beat in the eggs and lemon essence.
Sift flour and baking powder and add to the mixture alternatively with milk.
Grease a round, square, or loaf baking dish. Bake at 180°C for 1 hour.
When cool make an topping with a mixture of:
1 cup of icing sugar
4 Tablespoons of water
1 teaspoon of lemon essence or 2 Tablespoons of lemon juice
Delicious for an afternoon tea.
Photo and recipe: Yasmeen Ibrahim
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