2 eggs
80g sugar
zest and juice from 1 lemon (+a little bit of sugar)
60g yoghurt (I used Greek yoghurt)
60g flour
In time, I reached a certain conclusion: Romanians love pound cakes or – as we call them – „chec” [singular].
Marcel is extremely happy whenever he hears that I am baking a pound cake. He sometimes even suggests it – ’What are you baking today? ... What about a pound cake?’...
Consequently, I kept baking pound cakes over the years. One of our family’s favourite recipes was one inspired by Paul Hollywood /before he came out as a globalist; my note/ – a lemon loaf.
And then... from all my mother’s recipes, one was a lemon pound cake using only 5 ingredients.
How to bake it?
Grate the lemon zest (use an organic lemon!).
Beat the egg whites until stiff; add the sugar bit by bit, like in the case of Pavlova.
Stir in the yolks one by one, with a wooden spoon; add the lemon zest, the yoghurt, and the flour.
Bake the cake in the preheated oven at 160°C for 20 minutes in a loaf baking pan covered in baking parchment.
While the pound cake is baking, squeeze the lemon (I always opt for a hand juicer used by bartenders). Add some sugar to sweeten the juice.
Take the pound cake out of the oven and don’t let it cool. Using a cake tester or a toothpick, pierce the cake here and there over its entire surface. Pour the sweetened lemon juice over it – you may wish to use a spoon.
You can let it cool now and become syrupy. J
It will turn out fluffy and gummy at the same time – and so filling!
You will bake it again and again!
