LEMON POUND CHERRY CAKE #highlandbakes

LEMON POUND CHERRY CAKE

This sumptuous tangy lemon cake is sure shot hit with everyone. Filled with whipped cream and topped with luscious fresh cherries. A perfect cake for all occasions.

Ingredients

1 ½ Cup of All purpose flour

1 TSp Baking powder

½ TSp Salt

1 Cup granulated white sugar

½ Cup Vegetable oil

2 Large eggs

1 TSp Vanilla extract

½ Cup plain buttermilk

1 Table Sp of fresh Lemon juice

Zest of one Lemon

Lemon Sugar Mix

1 Table Sp of Lemon juice

3 Table Sp Granulated Sugar

Cream Icing

1 Cup cream

3 Table Sp of Granulated sugar

Decoration/Toppings

½ Cup fresh cherries

Method Prep Time 15 Min Baking Time 45 min Total Time 1 Hr

1. Preheat oven to 180 deg C.

2. Grease round 8 inch loose bottomed pan.

3. In a mixing bowl combine flour, baking powder, salt and lemon zest, keep aside.

4. In a bowl of stand mixer fitted with peddle attachment or using electric mixer, beat oil and sugar at medium speed, until light and fluffy for about 3-4 min. Scrap down side of bowl.

5. Add eggs, one at a time, vanilla and lemon juice. Stir to combine.

6. With a mixture on low, add flour mixture and buttermilk, beginning and ending with flour mixture. Stir until just combine, (do not over mix).

7. Pour batter into prepared pan. Bake for 45 min, until toothpick inserted comes out clean.

8. Let cake cool for 10 min in pan. Mix together lemon juice and sugar. Invert the cake on a plate. Brush with lemon juice and sugar mix on top and sides, while the cake is still warm. Now let the cake cool completely on wire rack.

Cream Frosting

9. Beat cream at medium or high speed till it reaches soft peak, add sugar and fold.

10. Spread whipped cream over the cake.

11. Decorate with fresh cherries.

Simple Solutions

Egg Substitute

If you don't wish to use eggs just add 1/2 cup of curd and 1 tbsp of vinegar in place of buttermilk and eggs.

1. Can also use any fruit of your choice for toppings like mango, strawberry, peaches or plum.

2. Use seasonal or locally grown fruits.

3. This cake can be made three days in advance. Wrap in cling film and store at room temperature.

#highlandbakes

Comments

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