English Cake (Pound cake)

Name: English Cake
Yield: 24
Ingredients: 3 cups of wheat flour; 1/2 teaspoon of baking soda; 1/2 teaspoon of salt; 1 cup of butter at room temperature; 3 cups of sugar; 6 eggs at room temperature; 1/4 cup of lemon juice; 1 tablespoon of grated lemon zest; 1 cup of heavy cream mixed with 1 tablespoon of lemon juice

1
3 cups of wheat flour
2
1/2 teaspoon of baking soda
3
1/2 teaspoon of salt
4
1 cup of butter at room temperature
5
3 cups of sugar
6
6 eggs at room temperature
7
1/4 cup of lemon juice
8
1 tablespoon of grated lemon zest
9
1 cup of heavy cream mixed with 1 tablespoon of lemon juice

Ingredients

1
3 cups of wheat flour
2
1/2 teaspoon of baking soda
3
1/2 teaspoon of salt
4
1 cup of butter at room temperature
5
3 cups of sugar
6
6 eggs at room temperature
7
1/4 cup of lemon juice
8
1 tablespoon of grated lemon zest
9
1 cup of heavy cream mixed with 1 tablespoon of lemon juice

Directions

1
Preheat the oven to 350°F (moderate)
2
Grease two English cake pans, 28.5 x 12 cm, and dust with wheat flour. Reserve
3
Sift the flour, baking soda, and salt into a medium bowl
4
In another large bowl, beat the butter with an electric mixer at medium speed
5
Gradually add the sugar and beat for another 5 minutes
6
Add the eggs one at a time, beating after each addition
7
Add the lemon juice and zest
8
Use a spatula to mix the dry ingredients
9
Add the sour cream and place the dough in the prepared pan
10
Bake the cake for 1 hour or until inserting a toothpick, it comes out clean
11
Let it cool in the pan and unmold after cooling
12
Serves 24 portions
13
267 calories per serving.