Lemon cake recipe with easy to follow instructions and photos. It is simple to make with no more than 10 minutes preparation time.

As I currently have a little time, I had been searching on the internet the other day. Looking for fresh, intriguing tips, inspiring meals that I’ve never tested before, to treat my family with. Looking for quite some time yet could not come across too many interesting things. Just before I wanted to give up on it, I ran across this yummy and simple dessert simply by chance. The dessert looked so scrumptious on its photos, it required prompt action.

It had been simple enough to imagine just how it’s made, its taste and how much boyfriend might love it. Mind you, it is very easy to delight him when it comes to puddings. Anyway, I went to the blog: Suncakemom and used the detailed instuctions which were combined with nice pics of the process. It just makes life much easier. I can imagine that it is a bit of a effort to take pics in the midst of baking in the kitchen as you may will often have sticky hands so I highly appreciate the hard work she put in to build this blogpost and recipe conveniently implemented.

With that said I am empowered presenting my very own dishes in the same way. Many thanks for the idea.

I was tweaking the initial mixture to make it for the taste of my loved ones. Need to say it turned out a terrific outcome. They prized the taste, the overall look and enjoyed having a sweet like this during a hectic week. They ultimately asked for even more, a lot more. Hence the next occasion I’m not going to commit the same miscalculation. I am gonna double the quantity .

Lemon Pound Cake Recipe is from Suncakemom.

Whisk the butter and honey on high speed until creamy.

Beat the egg whites until hard.

Mix flour with baking powder.

Work together the yolks and the beaten butter then add ¼ of flour mix.

Lemon-pound-cake-recipe-process-5-SunCakeMom Add ¼ of lemon juice to the batter.

Add ¼ of lemon zest to the batter.

Add ¼ of the orange juice to the batter.

Alternately work together the orange juice, lemon juice, lemon zest and the remaining flour until we get an even texture.

To add extra volume to the cake fold the beaten egg whites in by hand.

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.