The Zest Lemon Pound Cake

Ingredients for Cake

  • 5 eggs
  • 1 1/3 cup castor sugar
  • 3 tbsp lemon juice, freshly squeezed
  • 1 3/4 cup + 2 tbsp flour
  • 2 tsp baking powder
  • 5 tbsp butter
  • 2 tbsp olive oil
  • 3/4 cup cream

Ingredients for Syrup

  • 1 cup water
  • 2 tbsp lemon juice, freshly squeezed
  • 1/4 cup sugar

Ingredients for Lemon Curd

  • 3 eggs
  • 1/4 cup lemon juice
  • 3 tbsp butter
  • 1/2 cup castor sugar
  • Zest of 5 lemons
  • Zest of 2 oranges

Instructions

  • Preheat oven to 160°C.
    To make the pound cake, whisk eggs and sugar to a pale ribbon consistency. Melt butter, olive oil and cream and then add that to the egg & sugar mixture.
  • In a separate bowl, combine flour and baking powder. Add to the egg & sugar mixture a little at a time and keep whisking. Then, add the lemon juice and mix well.
  • Grease your baking tin and pour in the cake mixture. Bake for 50-55 minutes or until a cake tester comes out clean.
  • In the meanwhile: prepare your sugar syrup. Combine water and sugar in a small saucepan and bring to a boil, then stir in the lemon juice.
  • To make the lemon curd: On a double boiler, whisk the lemon juice with eggs and sugar until thick and fluffy. Strain well and then stir in the lemon & orange zest. Chill it for at least 1 hour.
  • Once the cake is baked, invert onto a wire rack after allowing it to cool for 10-15 minutes. Gradually drizzle the sugar syrup on the cake, allowing it to soak in as you go.
  • Serve a slice with some chilled lemon curd on the side.