Lemon Pound Cake, Yum! Thermomix & regular

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Got a spare lemon or two floating around your kitchen?  Our lemon tree is producing the most gigantic lemons,  a massive one blew off the tree the other day which got me thinking what to do with it?  Lemon Pound Cake!  Yum!

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See it really was gigantic!

I made the pound cake in the Thermomix but it can be done in an electric mixer too, just grate the lemon zest with a grater and beat the cream cheese, sugar and vanilla first and then add all the rest and combine then follow the rest of the recipe below.

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I got this paper “bundt” tin from Aldi but a 25 cm ring pan also would work.

Lemon Pound Cake, super quick & easy in the Thermomix

3 minutes

50 minutes

12

Ingredients

  • 1 large or 2 normal sized lemons, grated zest and juice of 1
  • 250 g cream cheese, softened
  • 200 g (1C) raw caster sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 200 g (1 C) coconut oil
  • 240 g (2 C) Self Raising Flour (I used GF)

Instructions

  1. Preheat the oven to 180 C and grease a 25 cm ring cake tin, or paper pan
  2. Grate the lemon rind speed 9 / 10 seconds. Scrape sides
  3. Add cream cheese, sugar, vanilla extract and mix Speed 3 / 15 seconds
  4. Add eggs, coconut oil and lemon juice and mix Speed 5 / 5 seconds
  5. Add the flour and combine Speed 5 / Reverse / 15 seconds
  6. Pour the mixture into the prepared tin and bake for 45 - 50 minutes or until an inserted skewer comes out clean.
  7. Cool in the tin for 5 minutes and then turn out onto a wire cooling rack to cool completely.
  8. Sift some icing sugar over the top to serve
http://www.boiledeggsandsoldiers.com/2014/11/inspired-by-a-gigantic-lemon-i-made-lemon-pound-cake-super-quick-easy-in-the-thermomix/

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 What would you do with a gigantic lemon?

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2 comments on “Lemon Pound Cake, Yum! Thermomix & regular

  1. Jacqui Porter
    September 12, 2015 at 1:45 pm

    Hi there, could the cream cheese be substitued for anything?? yoghurt?? just milk?

    • Vicki
      September 13, 2015 at 8:33 pm

      Give it a try with yoghurt I’d love to know how it works out.

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