Lemon Pound Cake

Pound cake, this soft and spongy cakes are my H's favourite, he just love to have this cake with his cup of coffee. Whenever i get a chance to make pound cake, i dont hesitate a second to make some. When i picked lemon recipes as theme for this week's blogging marathon, i know i'll be making citrus flavoured pound cake. A slice of pound cake with your favourite drink makes an excellent filling breakfast or evening snacks. Pound cake may sounds bit heavy because of butter and eggs, but once a while one can make and enjoy this absolutely spongy and dangerously addictive cake. Coming to today's Pound cake, i just used Eggless Lemon curd, lemon zest and freshly squeezed lemon juice.Omg, trust me this pound cake is simply awesome and you cant stop having this incredible spongy cake.

To enchance the flavor of this cake, i added some black poppyseeds in my cake. The addition of poppy seeds brings a nuttiness of this spongy pound cake. Literally this pound cake is loaded with lemon, if you love lemon flavoured cake, this is cake is just for you. This spongy softy cake makes an excellent evening snacks to enjoy thoroughly with a cup of tea or coffee for your snacking. You can try this same pound cake even with orange, or else with any other fruits, however pound cake can be also made with vegetables like pumpkin etc. Just play with your favourite fruit to make this incredible spongy cake.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46. 

1+1/2cup All purpose flour
2nos Eggs
1/2cup Butter (room temperature)
1cup Sugar
1/4tsp Baking soda
1tsp Baking powder
1tsp Vanill extract
1/4cup Lemon curd
1/2cup Buttermilk
Juices from 2 lemons
1tbsp Lemon zest
1/4tsp Salt
1tbsp Black poppyseeds

Preheat the overn to 350F.

Combine together the flour with baking soda,baking powder and salt.

Beat the butter and sugar together until they turns soft, add the eggs one by one, add the vanilla extract, lemon juice, lemon curd, juice and lime zest.

Add slowly the flour,buttermilk and turn as smooth batter.

Fold in the black poppyseeds in the batter.

Pour the cake batter in a greased mould or a silicon round mould and bake for 25-30minutes until the top turns golden brown.

Dust the cake with icing sugar once the cake gets cool completely.

Gateau de citron

1+1/2tasses Farine type 45
2 Oeufs
1/2tasse beurre (à température ambiante )
1 tasse de sucre
1/4c à café bicarbonate de soude
1 c à café Levure chimique
1 c à café d'extrait Vanille
1/4tasse Crème de citron
1/2tasse Lait caillé
Les jus de 2 citrons
1 c à soupe zeste de citron
1/4c à café Sel
1 c à soupe graines de pavot

Préchauffer le four à 350F ou 180C

Mélanger ensemble la farine avec le bicarbonate de soude , la levure chimique et le sel.

Battre le beurre et le sucre jusqu'à ce qu'ils soit crémeux , ajouter les œufs un par un , ajouter l'extrait de vanille , le jus de citron , la crème de citron, le jus et le zeste de citron.

Ajouter lentement la farine , le lait caillé et mélanger pour faire une pâte lisse .

Incorporer les graines de pavot dans la pâte .

Verser l'appareil dans un moule rectangulaire graissé ou un moule rond et cuire au four pendant 25-30minutes jusqu'à ce que le dessus soit doré .

Saupoudrer le gâteau de sucre glace une fois que le gâteau est refroidit complètement .