Lemon Pound Cake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 9 ounces (2 sticks plus 2 tablespoons) unsalted butter, softened
- 9 ounces caster sugar (superfine)
- 2 teaspoons finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 4 eggs
- 2 cups self-rising flour, sifted
- Lemon butter icing, recipe follows
- Lemon Butter Icing
- 3 tablespoons unsalted butter
- 3 3/4 ounces icing sugar (confectioners')
- 2 teaspoons finely grated lemon zest
- 2 teaspoons lemon juice
Instructions
- Preheat an oven to 350 degrees F.
- Grease and line the base of an 8-inch deep square baking tin with parchment paper.
- In a large mixing bowl, whip the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes. Beat in the lemon zest and vanilla. Add the eggs, 1 at a time, beating until just combined after each addition. Fold in the flour in 2 batches until well combined. Spoon the batter into the tin and bake for 40 to 50 minutes, or until a skewer poked into the middle of the cake comes out clean. Cover the tin loosely with foil if the crust browns too quickly.
- Cool for 10 minutes before removing the cake from the tin and turning it out onto a wire rack to cool completely. Ice the pound cake with the lemon butter icing.
- Beat the butter with an electric beater until very soft and white. Beat in the sugar, lemon zest, and juice. Spread over the cake.
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