Lemon-soaked Pound Cake

Ingredients:

For the Cake:
210g plain flour
1/2 tsp baking powder
1/4 tsp salt
150g unsalted butter, softened
200g granulated sugar
3 large eggs, at room temperature
1 tbsp freshly-grated lemon zest
2 tbsp lemon juice
3 tbsp buttermilk, at room temperature

For the Lemon Syrup:
100g granulated sugar
120ml lemon juice
60ml peach schnapps (optional)

Method:

Cream together the butter and sugar until pale and fluffy then add the eggs, one at a time, beating thoroughly to combine after each addition. Now add the lemon zest and beat thoroughly to combine.

Sift together the flour, baking powder and salt into a bowl. Mix the lemon juice with the buttermilk then beat into the creamed butter mix, alternating with the flour mix and beating thoroughly to combine. Beat very quickly for 2 minutes to aerate the mixture then turn into a loaf tin (about 8cm x 20cm) that's been buttered and lined with parchment paper. Transfer to an oven pre-heated to 170°C and bake for about 45 minutes, or until golden brown and a skewer inserted into the centre emerges cleanly.

Whilst the cake is baking, prepare the lemon filling. Combine the sugar, lemon juice and peach schnapps (if using) in a small saucepan then bring to a boil. Reduce to a simmer and continue cooking until the sugar dissolves. Take off the heat and set aside until the cake is ready.

When the cake is ready, remove from the oven then use a wooden skewer to poke holes in the top of the cake. Drizzle half the syrup over the cake then set aside to stand for 15 minutes before turning out onto a sheet of clingfilm (plastic wrap). Poke holes in the bottom of the cake then pour the remaining lemon syrup over the top. Set aside for 5 minutes then wrap tightly in the clingfilm and set aside to cool for 2 hours before serving.

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