Pound cakes are a great vehicle for flavour. You can pimp this recipe to whatever your favourite is. I have used tangelos in this recipe as they are currently in season, but you can use lemons, orange, lime, coconut, honey – whatever takes your fancy.
250g room temperature butter
1 1/4 cups caster sugar
4 extra – large eggs, at room temperature – I used 700g eggs
2 tablespoons honey
2 teaspoons vanilla extract
2 teaspoons tangelo zest, or whatever fruit zest you fancy
2 cups plain flour
1 teaspoon of salt
1/2 teaspoon of baking powder
1 teaspoon finely chopped lemon thyme
- Preheat the oven to 170 degrees. Grease the bottom of a loaf cake pan. Line the bottom with parchment paper.
- In the bowl of an electric mixer, cream the butter and sugar on a medium speed for around 5 minutes, until really light and fluffy. Gradually add in the eggs, one at a time until they are completely incorporated.
- Add in the honey, tangelo zest and lemon thyme – mix through until just combined.
- At this stage, scrape down the sides of the bowl, ensuring all the zest and lemon thyme have been combined into the butter mixture.
- Sift together the flour, salt and baking powder. With the mixer on low, add in the flour slowly, making sure you don’t mix it too fast and end up with it all over yourself.
- Mix until just combined, ensure you don’t mix to quickly as this will create a tough cake batter
- Pour the mixture into the prepared cake pan. Smooth the top and tap ligthly on the bench to remove any air bubbles. Bake for 60 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Cool in the tin for around 10 minutes, then turn out onto a cake rack to completely cool.
Quick Icing Glaze
1 1/2 cups icing sugar
2 tablespoons orange or lemon juice
dash of hot water
- Mix all together slowly until you have a thick icing, if it is too runny keep adding icing sugar until you have the right consistency.