Introduction: Old Fashioned Lemon Glazed Pound Cake
How to make chocolate and vanilla marble pound cake from scratch! Try this easy technique for swirling the batters into a beautiful marble cake.
Flour - 220 grams
Corn Starch - 50 grams
Baking powder - 5 grams
Butter - 200 grams
Sugar - 220 grams
Salt - a pinch
Vanilla Sugar - 10 grams
Chocolate - 100 grams
Sift together 300 grams of flour, 70 grams of cornstarch and 5 grams of baking powder.
Lightly brush your cake pan with melted butter. Sprinkle with flour, tap the pan to distribute evenly and shake off the excess flour.
Zest and juice two lemons.
Place 300 grams of sugar, the lemon juice and zest, 10 grams of vanilla sugar or a teaspoon of pure vanilla extract and 270 grams of soft butter in the bowl of a stand mixer. Cream until pale, smooth and creamy, for about 5 minutes.
Meanwhile, break 7 eggs into a bowl and mix.
Alternate adding the eggs and flour in 3 stages on low speed, mixing just until combined.
Pour into the prepared cake pan. Bake at 190°C for about 45-50 minutes. Test for doneness – an inserted wooden skewer should come out clean.
Cool slightly in the pan. Unmold and cool completely on a rack.
Make the lemon glaze: Sift 150 grams of powdered sugar into a bowl. Add 30 ml of lemon juice, and mix.