Italian Lemon Pound Cake

This lemon pound cake is divine! Devoured by the whole family

* Ingredients:

☞ 200 g plain flour
☞ 200 g of caster sugar
☞ 4 medium whole eggs
☞ 200 g unsalted butter
☞ finely grated zest and juice of two little
☞ a pinch of salt

1. Preheat the oven to 150 ° C (hot air or 160 ° C static heat). Put the butter in a ramekin and then put it in the oven when it has just started to heat, 5 to 10 minutes just long enough for it to melt. Keep aside.
2. Butter and flour the mold. Sift flour.
3. In a bowl or the bowl of a food processor, pour the eggs and whisk them (even by hand) with the sugar until they become clearer and absorb a little sugar (no need to whip them. completely, above all, you need a homogeneous mixture but not frothy, with a little air in it since there is no yeast).
4. Add the juice and the zest of the lemons then the flour and mix still with the whisk towards the center and gently to incorporate it well without creating lumps or making the eggs descend. Then add the lukewarm (not hot) butter and mix again delicately, still towards the center to obtain a homogeneous and very fluid dough.
5. Pour it into the mold and bake for about 50 minutes. The cake will swell slightly (not like a cake, the surface will remain quite flat), brown and threading the tip of a knife or toothpick, it should come out dry. It may take a small longer, consist on the oven. If the surface does not brown, increase the temperature by 10 ° C towards the end of cooking.
6. Take out of the oven, let cool slightly by placing the mold on one side and then the other so that the cake does not flatten out (not mandatory but it's better) then delicately unmold and pour the lemon juice over it. remaining when the cake is still warm, basting with a brush .

*Lemon Glaze

☞ 1/2 cup butter, softened
☞ 2 cup powdered sugar
☞ 3 large spoon lemon juice
Cream the butter & lightly  join  powdered sugar / lemon juice . Whisk  well until the glaze is a creamy soft  consistency.