Lemon cake and
pie recipes

Pound cake


Lemon pie

  • 200 GRAM FLOUR
  • 4 EGGS
  • 200 GRAM SUGAR
  • 200 GRAM BUTTER, soft

Mix the butter and the sugar for 5 minutes. Mix in the eggs one by one. Add the vanilla extract. Put the flour, baking powder and salt together and stir into the butter mixture, using a wooden spoon. Pour the mixture into a cake form or a round form and bake 1 hour at 165 degrees Celsius. Let it stand 20 minutes in the form, then cool down on a rack.

The recipe for pound cake is already known for more than 3 centuries and dates back to Europe. The name is probably American and refers to the fact, that equal quantities (of 1 pound) were used of all ingredients. My pound cake became a little smaller than that. Pound cake is nice by itself but also a good basis for many other cakes. Click here for History on pound cake.

Make a pastry of 75 gram flour, 50 gram sugar, 50 gram cold butter and +/- 2 tablespoons water. Put in the fridge for one hour. Roll the pastry out and line a pie form with it. Cream 50 gram butter with the rest of the sugar, and add the egg. Stir in the rest of the flour, the baking soda, the lemon curd and the almond paste, and the lemon juice and rind. Put this mixture inside the pie pastry. Bake 15 minutes at 200 degrees and then 20 minutes at 160 degrees Celsius.