Life gave too much lemons or just looking for an easy cake? Let's whip up this easy lemon pound cake and give life a brake!
Course Dessert
Cuisine Sugar free recipe
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Ingredients
2½cupFlour
1tablespoonBaking powderfollow instruction on packaging
10tablespoonsButter
4medium Eggs
3tablespoonsHoney or sweetener of choice
2mediumLemon's zest
2mediumLemon's juice
2mediumOrange's juice
Instructions
Whisk the butter and honey on high speed until creamy.
Beat the egg whites until hard.
Work together the yolks and the beaten butter.
Mix in flour and baking powder. If working without a machine mix flour and baking powder beforehand.
Add lemon zest, lemon juice and orange juice to the batter. If we want to see any effects of the baking powder on our cake then giddy up now as the acid in the lemon already started to get in reaction with it and soon all its power is gone.
To add extra volume to the cake fold the beaten egg whites in by hand. This step is important especially if we don't use baking powder or destroyed it already.
Pour the batter into the baking form.
Put it into a 350°F / 180°C preheated oven for 40 minutes. Check with the toothpick test if it's baked properly then transfer it to a wire rack to cool.