120g plain flour
1/3 teaspoon baking powder
120g unsalted butter
50g caster sugar (I used 30g)
2 egg yolks
2 tbsp fresh lemon juice
1 lemon zest
1 drop vanilla extract
2 egg whites
50g caster sugar
Grease and line the pound cake pan with baking paper. Shift the flour, baking powder and ground almond.
In a clean bow, beat the butter then gradually add in the caster sugar until the sugar dissolved into the butter and the mixture become pale in color.
Mix in the egg yolk one at a time until just combine. Then mix in the lemon juice and zest together with the vanilla extract.
In another clean bowl, beat the egg whites with a pinch of sugar until the bubbles appear then add 1/3 of the sugar. Gradually beat in the rest of the sugar until the egg whites become peak foam.
Gently mix in half the egg whites into the butter lemon mixture, don’t have to mix too much. Then mix in half of the flour ingredients and combine everything.
Gently fold in the remaining egg whites then add the remaining flour ingredients until well combine.
Pour the batter into the pound cake pan and bake in a 170C preheated oven for 10 minutes.
Took it out and use a knife to cut a line at the center of the batter, continue to bake for 35 to 40 minutes until and skewer insert into the cake and come out clean.
Let it cool down on a wire rack and enjoy!