Lemon Spelt Pound Cake
100% freshly milled spelt lemon pound cake
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Scaled Ingredients
- 113 g wheat berries, Spelt
- 113 g butter
- 113 g sugar, granulated
- 75 g egg, whole (3 whole eggs)
- 2 g extract, vanilla (1 tsp)
- 1.5 g sea salt
- 5 g baking powder
- 70 g milk, whole
Portions
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Directions
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Mill the flour.
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Preheat oven to 350 F.
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Cream the butter and the sugar
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Slowly add egg and extracts.
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Mix together sea salt, baking powder, and flour in one bowl.
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Lower the speed of the mixer. Add half the dry mix, then the milk, and finally the remainder of the flour mix and turn off the mixture until combined.
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Using a spatula, scrape the mixture into a greased or lined loaf pan.
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Bake 40-55 minutes, until the middle of the loaf measures 210 F.
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Let cool before slicing.
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