Ingredients
Pound cake
vegetable oil
145ml
4.79fl oz
0.58cup
9.72tbsp
egg
2pc
milk
180g
6.08fl oz
sugar
200g
7oz
0.80cup
13.40tbsp
flour
200g
7oz
0.80cup
13.40tbsp
baking powder
4g
0.14oz
0.27tbsp
poppy seeds
20g
0.70oz
1.34tbsp
Lemon curd
lemon zest and juice
2pc
sugar
100g
3.50oz
0.40cup
6.70tbsp
butter
70g
2.45oz
0.28cup
4.69tbsp
egg
1pc
egg yolk
2pc
starch
1Tbs
Method
Pound cake
- Mix all wet ingredients and beat. Add all dry ingredients and mix.
- Cover the baking tin with baking paper and bake the cake at 347F (175C) for 1 hour 10 minutes (check for readiness with a stick after 50 minutes).
Lemon curd
- In a saucepan, combine the lemon zest, lemon juice, sugar and starch. Mix well. Put on heat and bring to a boil while stirring constantly.
- Separately whisk the eggs. Remove the saucepan from the heat and gradually pour in the egg mixture, stirring quickly so that the eggs do not bake. Return saucepan to heat. Stirring constantly, bring to a boil.
- Add the butter to the hot lemon mixture and mix well.
- Cool completely. After cooling, the curd will become thicker.
