Lemon Pound Cake with Vetta SMART Protein Flour

1. Preheat the oven to 160 degrees. Grease and line a loaf pan.
2. In a large mixing bowl, combine the flour, salt and baking soda.
3. With an electric mixer, cream the butter with the sugar on medium speed until light & fluffy. Add the eggs one at a time and beat well. Add in the lemon juice, zest and vanilla extract, and beat well until combined.
4. On low speed, alternate adding a quarter of the flour mixture and a quarter of the sour cream to the butter mixture until just combined.
5. Pour the mixture into the pan. Bake for about an hour, and for the last 20 minutes cover with foil. Bake until a skewer comes out mostly clean.
6. Allow the cake to cook for 15 minutes in the pan and then move to a wire rack.
7. While the cake is cooling, prepare the glaze by stirring the lemon juice and icing sugar together, then pour the glaze over the cake while it’s warm.

Nutritional Analysis

Per serve

Energy: 1086kJ / Protein: 5.3g / Fat: 12.2g / Sat Fat: 7.5g / Carbs: 32.4g / Sugar: 24.1g / Fibre: 1.7g / Sodium: 228mg