Carrot Lemon Icing Pound Cake

Ingredient

Method

200g butter 270g LP flour 1/2 tsp baking soda 1.5 tsp baking powder 80g light brown sugar 60g caster sugar 4 A eggs 80g carrot, blend 50g Sour Cream 1 tsp vanilla essence 45g lemon curd icing

1. Sift flour, baking powder and baking soda. 2. Beat the butter and sugar until creamy, light and fluffy. 3. Add the eggs, one at a time, mixing each until fully incorporated. 4. Slowly add the dry ingredients, alternately with sour cream until well combined. 5. Add carrot puree and vanilla essence and beat on low speed until blended. 6. Pour the batter into prepared pan, bake @ 180C for 50-55 minutes.