Baking
Kerrygold Pound Cake
Ingredients
- 200g self-raising flour
- 175g Kerrygold Original Irish Butter, room temperature
- 175g caster sugar
- 3 eggs
- 2 tbsp ground almonds
- 1 tsp vanilla extract
- 1 tbsp milk
- Finely grated lemon rind, to decorate (optional)
Directions
1. Preheat the oven to 180°C or Gas Mark 4. Sift the flour into a bowl and set aside until needed. Cut the butter into small cubes and put it in the bowl of a food processor. Add the sugar and process until it turns into a pale colour.
2. With the motor running, add one egg with a tablespoon of the sifted flour to stop the egg from curdling, then add the other two eggs. When the eggs are incorporated, add the almonds and whizz again.
3. Take the lid off the food processor and add the rest of the sifted flour with the vanilla extract and milk. Whizz again until you have a smooth cake mixture, scraping the sides of the bowl with a spatula if you need to.
4. Pour the cake mixture into a greased 20cm non-stick loaf tin that is about 16cm deep, levelling off the top. Bake on the lower middle shelf of the oven, checking it after 45 minutes. Check and see if a skewer comes out clean. If not, bake for another 5-10 minutes until it is cooked through. This will depend on your oven and the size of the tin in use. Allow to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
5. To serve, decorate with lemon rind, if desired, and cut into sliced. Arrange on a place and put on the table for guests.
6. You might also like to add a little of the orange or lemon rind into the cake mixture, or some chopped nuts. Remember that any leftovers can double for a tasty trifle!
2. With the motor running, add one egg with a tablespoon of the sifted flour to stop the egg from curdling, then add the other two eggs. When the eggs are incorporated, add the almonds and whizz again.
3. Take the lid off the food processor and add the rest of the sifted flour with the vanilla extract and milk. Whizz again until you have a smooth cake mixture, scraping the sides of the bowl with a spatula if you need to.
4. Pour the cake mixture into a greased 20cm non-stick loaf tin that is about 16cm deep, levelling off the top. Bake on the lower middle shelf of the oven, checking it after 45 minutes. Check and see if a skewer comes out clean. If not, bake for another 5-10 minutes until it is cooked through. This will depend on your oven and the size of the tin in use. Allow to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
5. To serve, decorate with lemon rind, if desired, and cut into sliced. Arrange on a place and put on the table for guests.
6. You might also like to add a little of the orange or lemon rind into the cake mixture, or some chopped nuts. Remember that any leftovers can double for a tasty trifle!
