Pound cakes are the most common variety of cakes that are available in the market. These cakes have been doing rounds since very long and can also be termed as old fashioned cakes. A pound cake uses the basic ingredients of any other cake. Infact I use my staple eggless sponge cake recipe to make all my pound cakes. There is another thing about pound cakes that these cakes are baked in a loaf tin or a bundt mould. The finishing part of these cakes are common wherein they are either dusted with confectioner’s sugar or topped with sugar glaze.
I have made a lot of pound cakes with numerous flavours but lemon pound cake is one that I have waited to try. Hard luck, lemons are hard to find not only in my place but in India as well. People in India tend to use lime for everything and they think they use lemon. Yes! my friends, lemon and lime are not one and the same. Limes are small and green/greenish yellow while lemons are bright yellow in colour and also bigger in size. They also vary in taste, limes are more tangy if compared to lemons. Well, now a days lemons are available in major cities of India at select markets. I’m sharing a picture below from the internet which should help in better understanding. The last time I posted my No Bake Mini Key Lime Pie recipe, I had a lot of people asking me what are key limes and how are they different from lemons. That is the reason I’m briefing out.
Well, lets come back to pound cake now, so my desire to make a lemon loaf is still pending but the use of key lime in the cake definitely made up for the incomplete desire. I loved the cake, so did my family and friends whom I shared it with. I love anything citrus so could not even make out the difference.
The pound cake is an eggless version, is super moist in texture due to the use of thick homemade yoghurt/curd. Use of vegetable oil instead of butter takes the moistness of the cake to another level. This is a must try recipe for all the citrus lovers out there. Join me below to grab the full recipe and to see the beautiful food pictures I pin, come and follow me on PINTEREST.
- All purpose flour - 1½ cups
- Thick curd/yoghurt - 1 cup
- Vegetable oil - ½ cup
- Vanilla essence - ½ tsp
- Lime zest - 1 tsp
- Lime juice - juice from 2 whole limes
- Granulated Sugar - ¾ cup
- Baking powder - 1 tsp
- Baking soda - ½ tsp
- For the glaze:
- Icing/confectioner's sugar - ½ cup
- Lime juice - juice from 1 whole lime
- Preheat oven 180 degree celsius.
- Line a 8*4.5 inch loaf pan with parchment paper and also grease the sides of the pan with oil using a brush.
- Sift all purpose flour, baking powder, baking soda in a bowl. Mix well and keep aside.
- Now in a mixing bowl, add in yoghurt/curd, vegetable oil, sugar, lime zest , lime juice, vanilla essence and beat with an electric beater until well combined and light.
- Now add in the dry ingredients into the wet mixture in two batches and fold using a rubber spatula.
- Fold until everything is well mixed and your batter is ready.
- Transfer the prepared batter into the prepared loaf pan and tap once on the kitchen platform.
- Now bake for 30 to 40 minutes or until a skewer inserted in the centre of the cake comes out clean.
- Once done, cool the cake for 5 to 10 minutes in the pan and then transfer to a cooling rack.
- Mean while prepare the glaze, take icing sugar and lime juice and let it dissolve for about a minute on low flame. Once fluid drizzle the glaze on top of the warm cake.
- Garnish with some lime zest and refrigerate the cake until you serve.