Cake and tea are a natural combination. Pound cakes in particular always seem to make it to the tea tray, and date back to the 1700s. They were so named because of the quantity of ingredients:one pound of each of butter, sugar, eggs, and flour. It made quite a few loafs, but eventually the quantities were adjusted to make smaller cakes, but still butter is a big part off the ingredients. No wonder there have been many variations on the pound cake to make a lighter loaf. Try this light version which still has great taste, and delightful fresh texture, but has none of the fat.
It is a sturdy cake that won’t crumble so you can also cut into bite sized pieces and top with lemon curd or other sweet toppings to make your own lemon creations for your tea or garden party,